Directions:
- Cook pumpkin and onion in 60 grams (2oz) butter for 10 minutes, stirring constantly.
- Add water and cook gently until pumpkin is very tender.
- Push through a sieve or pureé in blender with a little of the milk.
- Melt remaining butter in clean pan and stir in flour, then pumpkin pureé and remaining milk stirring until well blended.
- Season with salt, pepper& nutmeg.
- Simmer 20 minutes.
- If desired take out a little soup, blend with egg yolk and stir back into big soup mixture just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.09 Kcal (750 kJ) | ||
| Calories from fat | 121.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 21% | |
|---|---|---|---|
| Cholesterol | 60.35mg | 20% | |
| Sodium | 102.65mg | 4% | |
| Potassium | 373.24mg | 8% | |
| Total Carbs | 12.29g | 4% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 63.45 Kcal (266 kJ) | ||
| Calories from fat | 43.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 21% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 20% | |
| Sodium | 36.37mg | 4% | |
| Potassium | 132.23mg | 8% | |
| Total Carbs | 4.35g | 4% | |
| Sugars | 1.81g | 20% | |
| Dietary Fiber | 0.53g | 6% | |
| Protein | 1.3g | 7% | |
| Vitamin C | 2.9mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 6% | |
| Calcium | 35.1mg | 10% | |
* 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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