Directions:
- Heat the oil and butter in a large saucepan and gently sauté the pumpkin with the onion and garlic for about 5 minutes until softened.
- Add the curry and thyme and cook for one minute then stir in the stock.
- Bring to the boil, season and simmer, partially covered, for about 15 to 20 minutes until the flesh is very soft.
- Strain off the liquid and reserve.
- Pass the solids through a food processor or blender and blend until smooth, adding the reserved liquid.
- Return to the pan and bring back to the boil.
- Stir in the cream and then check the seasoning.
- Pour into warmed soup plates and gently stir through the salami pieces. Sprinkle with the parsley leaves and serve with chunks of German rye bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.07 Kcal (536 kJ) | ||
| Calories from fat | 90.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 15% | |
|---|---|---|---|
| Cholesterol | 19.42mg | 6% | |
| Sodium | 702.73mg | 29% | |
| Potassium | 367.59mg | 8% | |
| Total Carbs | 5.89g | 2% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 52.54 Kcal (220 kJ) | ||
| Calories from fat | 37.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 15% | |
|---|---|---|---|
| Cholesterol | 7.97mg | 6% | |
| Sodium | 288.3mg | 29% | |
| Potassium | 150.81mg | 8% | |
| Total Carbs | 2.42g | 2% | |
| Sugars | 1.04g | 10% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 1.13g | 6% | |
| Vitamin C | 6.8mg | 28% | |
| Iron | 0.4mg | 5% | |
| Calcium | 13.3mg | 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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