Directions:
- Cilantro Cream:.
- Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
- Soup:.
- Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
- Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
- Puree the mixture, using a hand blender until smooth.
- Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
- Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.03 Kcal (980 kJ) | ||
| Calories from fat | 147.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.35g | 25% | |
|---|---|---|---|
| Cholesterol | 33.14mg | 11% | |
| Sodium | 730.1mg | 30% | |
| Potassium | 518.4mg | 11% | |
| Total Carbs | 15.59g | 5% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 6.48g | 13% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 3.9mg | 22% | |
| Calcium | 105.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 59.14 Kcal (248 kJ) | ||
| Calories from fat | 37.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 25% | |
|---|---|---|---|
| Cholesterol | 8.37mg | 11% | |
| Sodium | 184.49mg | 30% | |
| Potassium | 130.99mg | 11% | |
| Total Carbs | 3.94g | 5% | |
| Sugars | 1.26g | 20% | |
| Dietary Fiber | 1.24g | 20% | |
| Protein | 1.64g | 13% | |
| Vitamin C | 5mg | 33% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 1mg | 22% | |
| Calcium | 26.6mg | 11% | |
* 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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