Directions:
- Serves 8 (5 large)
- Tablespoons pumpkin seeds (optional)
- 3/4 cup minced yellow onion
- Tablespoons butter
- Tablespoons all-purpose flour
- Tablespoons curry powder
- Oz cans chicken broth
- - 29 oz can pumpkin
- /2 cups half-and-half cream
- Tablespoons soy sauce
- Tablespoon white sugar
- Salt and pepper to taste
- Optional: Preheat oven to 375 degrees. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown.
- Melt butter in a large pot over medium heat, sauté onions. Stir in flour and curry powder. Cook, stirring, until mixed. Gradually whisk in broth. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, and then remove from heat. Optional: Garnish with roasted pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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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