Directions:
- In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.15 Kcal (871 kJ) | ||
| Calories from fat | 123.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.72g | 21% | |
|---|---|---|---|
| Cholesterol | 43.02mg | 14% | |
| Sodium | 352.62mg | 15% | |
| Potassium | 346.09mg | 7% | |
| Total Carbs | 14.34g | 5% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 8.14g | 16% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 38mg | 4% | |
| Amount Per 100 g | |||
| Calories | 67.18 Kcal (281 kJ) | ||
| Calories from fat | 39.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 21% | |
|---|---|---|---|
| Cholesterol | 13.88mg | 14% | |
| Sodium | 113.8mg | 15% | |
| Potassium | 111.7mg | 7% | |
| Total Carbs | 4.63g | 5% | |
| Sugars | 2.12g | 26% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 2.63g | 16% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12.3mg | 4% | |
* 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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