Directions:
- In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
- Add in the garlic and saute for another 3-4 minutes.
- Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
- Cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot.
- Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
- Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
- Add in cayenne pepper if desired.
- Ladle into bowls, top with croutons or toasted pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.13 Kcal (867 kJ) | ||
| Calories from fat | 139.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.45g | 24% | |
|---|---|---|---|
| Cholesterol | 45.96mg | 15% | |
| Sodium | 572.3mg | 24% | |
| Potassium | 274.8mg | 6% | |
| Total Carbs | 14.47g | 5% | |
| Sugars | 9.7g | 39% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 77.55 Kcal (325 kJ) | ||
| Calories from fat | 52.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 24% | |
|---|---|---|---|
| Cholesterol | 17.21mg | 15% | |
| Sodium | 214.26mg | 24% | |
| Potassium | 102.88mg | 6% | |
| Total Carbs | 5.42g | 5% | |
| Sugars | 3.63g | 39% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 0.92g | 5% | |
| Vitamin C | 5.5mg | 25% | |
| Iron | 0.1mg | 2% | |
| Calcium | 37.4mg | 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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