Directions:
- In a saucepan, melt butter, when butter is melted add celery, carrots and onions and sauté for 5 minutes.
- When vegetables are done add the pumpkin and cook for an additional 3 minutes, keep stirring.
- Add brown sugar and pure maple syrup, caramelized vegetables, stir until all brown sugar is dissolved then add half the chicken stock and reserve the rest.
- Add cinnamon, nutmeg and cloves and cover and simmer until vegetables and pumpkin are tender, about 15 minutes.
- Add remaining chicken stock and bring to a boil.
- In a blender or food processor, puree. Then return to stove on moderate heat, whisk in all of the heavy cream and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.11 Kcal (1357 kJ) | ||
| Calories from fat | 233.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.9g | 40% | |
|---|---|---|---|
| Cholesterol | 74.63mg | 25% | |
| Sodium | 495.85mg | 21% | |
| Potassium | 605.55mg | 13% | |
| Total Carbs | 24.68g | 8% | |
| Sugars | 15.59g | 62% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 88.44 Kcal (370 kJ) | ||
| Calories from fat | 63.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 40% | |
|---|---|---|---|
| Cholesterol | 20.36mg | 25% | |
| Sodium | 135.31mg | 21% | |
| Potassium | 165.25mg | 13% | |
| Total Carbs | 6.73g | 8% | |
| Sugars | 4.26g | 62% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 0.64g | 5% | |
| Vitamin C | 4.2mg | 25% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 9% | |
| Calcium | 23.3mg | 9% | |
* 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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