Directions:
- Peel, seed and dice the pumpkin.
- Saute the onion and garlic in a deep pan.
- Add the diced pumpkin and cook with the garlic and onions for 3-4 minutes.
- Add Chicken stock and bring to the boil.
- Reduce the heat, and add Bay leaves.
- Cover and cook gently for 15-20 minutes, or until the pumpkin is soft.
- Remove from the heat and using a blender, puree the soup.
- Return to a clean pan and stir in the hot milk, nutmeg, and salt and pepper to taste.
- Beat the egg YOLKS and cream together.
- Take 1 cup of hot soup, and a drop at a time, stir into the beaten egg yolks and cream.
- Pour it back into the soup and heat.
- Do NOT boil.
- Cut the 2 tablespoons of butter into small pieces, and stir into the soup.
- Serve piping hot!
- And garnish with a small'swirl' of cream, and sprinkle with finely chopped sring onions (and/or parsley).
- YUUUUUUUMM!
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.9 Kcal (226 kJ) | ||
| Calories from fat | 16.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 17.95mg | 6% | |
| Sodium | 135.32mg | 6% | |
| Potassium | 322.97mg | 7% | |
| Total Carbs | 8.39g | 3% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.33 Kcal (144 kJ) | ||
| Calories from fat | 10.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 3% | |
|---|---|---|---|
| Cholesterol | 11.43mg | 6% | |
| Sodium | 86.19mg | 6% | |
| Potassium | 205.71mg | 7% | |
| Total Carbs | 5.34g | 3% | |
| Sugars | 2.8g | 18% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 1.46g | 5% | |
| Vitamin C | 5.1mg | 13% | |
| Iron | 0.6mg | 5% | |
| Calcium | 23.3mg | 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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