Directions:
- In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
- Transfer mixture to a large saucepan over medium heat.
- Saute with butter until onions are opaque and pecans are light brown - 5 to 8 minutes.
- Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
- Bring to a simmer.
- Reduce heat to low and simmer, uncovered, for about 20 minutes.
- Stir in cream.
- Pour into pre-heated soup bowls.
- Garnish with parsley sprigs.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.85 Kcal (891 kJ) | ||
| Calories from fat | 144.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 701.56mg | 29% | |
| Potassium | 293.77mg | 6% | |
| Total Carbs | 11.91g | 4% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 7.51g | 15% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 72.91 Kcal (305 kJ) | ||
| Calories from fat | 49.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 25% | |
|---|---|---|---|
| Cholesterol | 3.77mg | 4% | |
| Sodium | 240.31mg | 29% | |
| Potassium | 100.63mg | 6% | |
| Total Carbs | 4.08g | 4% | |
| Sugars | 1.44g | 17% | |
| Dietary Fiber | 0.58g | 7% | |
| Protein | 2.57g | 15% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14mg | 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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