Directions:
- Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes.
- Remove and purée.
- Bring the chicken stock, pumpkin purée and puréed vegetables to a boil.
- Simmer for 45 minutes.
- Add half and half and simmer for 30 more minutes; season with salt and pepper.
- Finish with heavy cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.1 Kcal (1227 kJ) | ||
| Calories from fat | 198.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.11g | 34% | |
|---|---|---|---|
| Cholesterol | 38.94mg | 13% | |
| Sodium | 364.82mg | 15% | |
| Potassium | 363.82mg | 8% | |
| Total Carbs | 16.2g | 5% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 75.34 Kcal (315 kJ) | ||
| Calories from fat | 51.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 34% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 13% | |
| Sodium | 93.78mg | 15% | |
| Potassium | 93.52mg | 8% | |
| Total Carbs | 4.16g | 5% | |
| Sugars | 1.56g | 24% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 2.32g | 18% | |
| Vitamin C | 1.2mg | 8% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.5mg | 7% | |
* 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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