Directions:
- Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
- Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.38 Kcal (324 kJ) | ||
| Calories from fat | 27.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.02g | 5% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 889.37mg | 37% | |
| Potassium | 258.32mg | 5% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 3.82g | 15% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 17.7mg | 29% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 20.56 Kcal (86 kJ) | ||
| Calories from fat | 7.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 5% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 1% | |
| Sodium | 236.35mg | 37% | |
| Potassium | 68.65mg | 5% | |
| Total Carbs | 1.43g | 2% | |
| Sugars | 1.02g | 15% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 0.37g | 3% | |
| Vitamin C | 4.7mg | 29% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.4mg | 2% | |
* 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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