Directions:
- Peel and seed fresh pumpkin. Cut into chunks.
- Sauté onion, carrots, celery and garlic in oil in large saucepan for 5 minutes. Stir in ginger, pumpkin and broth. Bring to a boil over medium heat, stirring often. Reduce heat, cover and simmer for 25 minutes or until vegetables are tender, stirring occasionally. Purée mixture in batches in food processor or blender until smooth. Set aside.
- Melt butter in same saucepan. Add flour, stirring until blended. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Add pumpkin mixture to milk mixture. Reheat to serve.
- *This freezes very well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.01 Kcal (729 kJ) | ||
| Calories from fat | 111.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 21.56mg | 7% | |
| Sodium | 410.41mg | 17% | |
| Potassium | 314.55mg | 7% | |
| Total Carbs | 11.64g | 4% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 3.05g | 6% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 101.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 73.57 Kcal (308 kJ) | ||
| Calories from fat | 47.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 19% | |
|---|---|---|---|
| Cholesterol | 9.12mg | 7% | |
| Sodium | 173.52mg | 17% | |
| Potassium | 132.99mg | 7% | |
| Total Carbs | 4.92g | 4% | |
| Sugars | 2.15g | 20% | |
| Dietary Fiber | 0.6g | 6% | |
| Protein | 1.29g | 6% | |
| Vitamin C | 4.3mg | 17% | |
| Vitamin A | 0.1mg | 10% | |
| Calcium | 43.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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