Directions:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.44 Kcal (446 kJ) | ||
| Calories from fat | 41.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 7% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 5% | |
| Sodium | 697.23mg | 29% | |
| Potassium | 226.6mg | 5% | |
| Total Carbs | 10.55g | 4% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 5.78g | 12% | |
| Vitamin C | 3.1mg | 5% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.5 Kcal (136 kJ) | ||
| Calories from fat | 12.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 7% | |
|---|---|---|---|
| Cholesterol | 4.79mg | 5% | |
| Sodium | 212.89mg | 29% | |
| Potassium | 69.19mg | 5% | |
| Total Carbs | 3.22g | 4% | |
| Sugars | 1.35g | 18% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 1.76g | 12% | |
| Vitamin C | 0.9mg | 5% | |
| Calcium | 6.8mg | 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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