Directions:
- Chop the pumpkin into large cubes (not using the skin and seeds).
- Sweat the onion and garlic in butter in a large saucepan until the onion is clear.
- Add the pumpkin and garlic and sweat for a minute.
- Add three cups of chicken stock and the tomato paste.
- Cover and simmer for twenty minutes or until the pumpkin is tender.
- Rinse a blender in boiling water to warm and blend the soup mixture.
- Serve sprinkled with grated Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.99 Kcal (2797 kJ) | ||
| Calories from fat | 285.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.67g | 49% | |
|---|---|---|---|
| Cholesterol | 86.95mg | 29% | |
| Sodium | 1128.56mg | 47% | |
| Potassium | 2657.85mg | 57% | |
| Total Carbs | 75.67g | 25% | |
| Sugars | 34.44g | 138% | |
| Dietary Fiber | 7.5g | 30% | |
| Protein | 30.42g | 61% | |
| Vitamin C | 53.9mg | 90% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.2mg | 29% | |
| Calcium | 221mg | 22% | |
| Amount Per 100 g | |||
| Calories | 49.89 Kcal (209 kJ) | ||
| Calories from fat | 21.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 49% | |
|---|---|---|---|
| Cholesterol | 6.49mg | 29% | |
| Sodium | 84.29mg | 47% | |
| Potassium | 198.52mg | 57% | |
| Total Carbs | 5.65g | 25% | |
| Sugars | 2.57g | 138% | |
| Dietary Fiber | 0.56g | 30% | |
| Protein | 2.27g | 61% | |
| Vitamin C | 4mg | 90% | |
| Iron | 0.4mg | 29% | |
| Calcium | 16.5mg | 22% | |
* 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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