Directions:
- Melt butter in a large pan. Add leeks, celery and garlic. Cook, stirring over a medium heat, for about 5 minutes, or until leeks are soft.
- Add stock and pumpkin. Bring to boil. Reduce heat. Simmer, uncovered, for about 30 minutes, or until pumpkin is tender. Cool for 5 minutes.
- Blend soup, in batches (or with Bamix) until smooth. Return soup to pan. Season with salt and pepper. Stir over a medium heat until soup is hot.
- Serve soup with toast fingers. Garnish with light sour cream and chopped fresh chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.35 Kcal (659 kJ) | ||
| Calories from fat | 70.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Cholesterol | 20.64mg | 7% | |
| Sodium | 372.46mg | 16% | |
| Potassium | 378.36mg | 8% | |
| Total Carbs | 14.86g | 5% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 52.05 Kcal (218 kJ) | ||
| Calories from fat | 23.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 12% | |
|---|---|---|---|
| Cholesterol | 6.83mg | 7% | |
| Sodium | 123.2mg | 16% | |
| Potassium | 125.15mg | 8% | |
| Total Carbs | 4.91g | 5% | |
| Sugars | 2.27g | 27% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 2.7g | 16% | |
| Vitamin C | 1.4mg | 7% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.8mg | 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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