Directions:
- Melt butter in a medium-sized saucepan. Add onion and saute until soft but not browned, stirring constantly. Add curry powder and cook 2 minutes more.
- Place onion in a food processor or blender with parsley and blend with pumpking and salt until smooth.
- Add milk to processor and blend again until smooth.
- Return mixture to saucepan and stir in broth. Heat gradually over low heat, stirring occasionally.
- Serve warm with a pinch of parsley on top or a dollop of sour cream seasoned with cinnamon (1/3 c sour cream with 1/8 t cinnamon is the proper proportion).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.35 Kcal (600 kJ) | ||
| Calories from fat | 54.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 9% | |
|---|---|---|---|
| Cholesterol | 7.69mg | 3% | |
| Sodium | 675.75mg | 28% | |
| Potassium | 343.81mg | 7% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 139.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 69.01 Kcal (289 kJ) | ||
| Calories from fat | 26.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 9% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 3% | |
| Sodium | 325.33mg | 28% | |
| Potassium | 165.52mg | 7% | |
| Total Carbs | 8.65g | 6% | |
| Sugars | 3.34g | 28% | |
| Dietary Fiber | 0.74g | 6% | |
| Protein | 2.65g | 11% | |
| Vitamin C | 2mg | 7% | |
| Iron | 0.6mg | 7% | |
| Calcium | 67.3mg | 14% | |
* 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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