Ingredients:
- salt , to taste
- pepper , to taste
- roasted pumpkin seeds, for garnish (optional)
- crouton, for garnish (optional)
Directions:
- In a heavy 3 quart saucepan or Dutch oven, over medium-high heat, melt butter and saute shallots and garlic until golden, about 4 minutes.
- Stir in sage, Italian herbs, and parsley; saute another minute.
- Stir in vermouth and reduce heat to medium.
- Stir in pumpkin and enough vegetable stock to make the mixture smooth.
- Slowly add remaining stock and then gradually stir in the cream.
- Bring to a simmer and then reduce heat to keep the soup hot , but not bubbling.
- Add stock or cream if you prefer thinner soup and season with salt and pepper to taste.
- Serve in warm bowls and dust with a bit of cinnamon, if desired, add any pumpkin seeds and/or croutons to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.36 Kcal (2606 kJ) | ||
| Calories from fat | 202.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Cholesterol | 75.15mg | 25% | |
| Sodium | 12426.08mg | 518% | |
| Potassium | 548.11mg | 12% | |
| Total Carbs | 84.01g | 28% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 5.99g | 24% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 2.1mg | 12% | |
| Calcium | 93.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 175.33 Kcal (734 kJ) | ||
| Calories from fat | 57.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 35% | |
|---|---|---|---|
| Cholesterol | 21.17mg | 25% | |
| Sodium | 3500.63mg | 518% | |
| Potassium | 154.41mg | 12% | |
| Total Carbs | 23.67g | 28% | |
| Sugars | 2.7g | 38% | |
| Dietary Fiber | 1.69g | 24% | |
| Protein | 1.26g | 9% | |
| Vitamin C | 4.2mg | 25% | |
| Vitamin A | 0.4mg | 44% | |
| Iron | 0.6mg | 12% | |
| Calcium | 26.3mg | 9% | |
* 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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