Directions:
- Saute onions and garlic in butter over medium heat until soft, but don't let brown.
- Add pears and yam and cover, cooking 5-8 mins until yam is soft.
- Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
- Add cooking sherry and half and half in the last 10 minutes of cooking.
- Remove from heat and add pumpkin. Stir until combined.
- Allow to cool for 15-30 minutes.
- Puree in food processor or blender.
- Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.27 Kcal (336 kJ) | ||
| Calories from fat | 27.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 3% | |
| Sodium | 727.61mg | 30% | |
| Potassium | 318.4mg | 7% | |
| Total Carbs | 6.61g | 2% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 33.58 Kcal (141 kJ) | ||
| Calories from fat | 11.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 5% | |
|---|---|---|---|
| Cholesterol | 3.57mg | 3% | |
| Sodium | 304.36mg | 30% | |
| Potassium | 133.19mg | 7% | |
| Total Carbs | 2.77g | 2% | |
| Sugars | 0.89g | 8% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 0.87g | 4% | |
| Vitamin C | 4.4mg | 17% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.1mg | 3% | |
* 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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