Directions:
- Heat oil in a large stockpot over medium heat; melt onion and leeks along with the celery.
- Add potatoes and pumpkin, stirring for 3-4 minutes.
- Add broth, parsley, brown sugar, salt, and pepper.
- Simmer on low heat 25-30 minutes.
- Add milk.
- Purée in blender; check seasoning.
- Return soup to stockpot to keep warm while preparing buttered croutons.
- Garnish soup with cheese and croutons if desired.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.36 Kcal (897 kJ) | ||
| Calories from fat | 84.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Cholesterol | 6.93mg | 2% | |
| Sodium | 779.51mg | 32% | |
| Potassium | 597.16mg | 13% | |
| Total Carbs | 29.98g | 10% | |
| Sugars | 7.95g | 32% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 2.6mg | 15% | |
| Calcium | 83.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 75.41 Kcal (316 kJ) | ||
| Calories from fat | 29.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 14% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 2% | |
| Sodium | 274.23mg | 32% | |
| Potassium | 210.08mg | 13% | |
| Total Carbs | 10.55g | 10% | |
| Sugars | 2.8g | 32% | |
| Dietary Fiber | 1.27g | 14% | |
| Protein | 1.82g | 10% | |
| Vitamin C | 4.7mg | 23% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.9mg | 15% | |
| Calcium | 29.3mg | 8% | |
* 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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