Directions:
- In a large saucepan, saute shallots and celery in butter until tender.
- Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.42 Kcal (525 kJ) | ||
| Calories from fat | 12.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 176.41mg | 7% | |
| Potassium | 213.68mg | 5% | |
| Total Carbs | 23.29g | 8% | |
| Sugars | 19.08g | 76% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 88.85 Kcal (372 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 2.7mg | 1% | |
| Sodium | 124.97mg | 7% | |
| Potassium | 151.37mg | 5% | |
| Total Carbs | 16.5g | 8% | |
| Sugars | 13.51g | 76% | |
| Dietary Fiber | 1.34g | 8% | |
| Protein | 0.58g | 2% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.8mg | 4% | |
* 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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