Directions:
- Preheat oven to 400. Place pumpkin cut-side-down on an oiled baking sheet. Bake until easily pierced with a fork, 35-45 minutes. Let cool. Then, scoop the pulp out of the pumpkin. Discard the skin.
- Melt butter in a soup pot over medium-low heat. Add leeks and ginger. Stir for 5-10 minutes until tender but not browned.
- Stir in pumpkin with 4 cups of vegetable stock. Bring to a simmer and cook for 20 minutes while stirring and breaking up solids with a spoon.
- Puree until smooth.
- Return to the pot and stir in remaining vegetable stock, salt, pepper, cinnamon, cloves, half and half, honey and sherry. Heat through.
- Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.88 Kcal (1356 kJ) | ||
| Calories from fat | 69.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 21.75mg | 7% | |
| Sodium | 655.62mg | 27% | |
| Potassium | 380.06mg | 8% | |
| Total Carbs | 61.92g | 21% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 16.68g | 67% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.8mg | 32% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 72.74 Kcal (305 kJ) | ||
| Calories from fat | 15.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 12% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 7% | |
| Sodium | 147.25mg | 27% | |
| Potassium | 85.36mg | 8% | |
| Total Carbs | 13.91g | 21% | |
| Sugars | 1.2g | 21% | |
| Dietary Fiber | 3.75g | 67% | |
| Protein | 0.79g | 7% | |
| Vitamin C | 3.1mg | 23% | |
| Iron | 1.3mg | 32% | |
| Calcium | 30.7mg | 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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