Directions:
- In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
- Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
- Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.72 Kcal (480 kJ) | ||
| Calories from fat | 18.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.01g | 3% | |
|---|---|---|---|
| Cholesterol | 6.01mg | 2% | |
| Sodium | 286.64mg | 12% | |
| Potassium | 478.45mg | 10% | |
| Total Carbs | 18.3g | 6% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 7.05g | 14% | |
| Vitamin C | 10.3mg | 17% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.15 Kcal (181 kJ) | ||
| Calories from fat | 6.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 3% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 2% | |
| Sodium | 107.82mg | 12% | |
| Potassium | 179.96mg | 10% | |
| Total Carbs | 6.88g | 6% | |
| Sugars | 2.57g | 27% | |
| Dietary Fiber | 0.64g | 7% | |
| Protein | 2.65g | 14% | |
| Vitamin C | 3.9mg | 17% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 6% | |
| Calcium | 18.6mg | 5% | |
* 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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