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Receta Cream of Pumpkin Soup copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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Ingredientes

Cost per recipe $5.47 view details

Direcciones

  1. Finely chop onion and scallion. Clean mushrooms and cut into large pieces, removing stems. Cut pumpkin into cubes..
  2. I na saute pan, place in 2 tblsps olive oil, chopped onion and scallion and saute over low heat. When just golden place in pumpkin and saute using a wooden spoon to turn. Add in cream and 1 cup of warm water along with one bouillion cube (crumbled).. Add a pinch of salt and cook for 25 minutes.
  3. In another saute pan, place 1 tblsp olive oil and place in mushrooms. Add in chopped parsley and pine nuts. Saute until water from mushrooms has just about evaporated.
  4. When pumpkin is tender, remove from heat and when warm (not too hot) place in food processor or potato masher to make a creamy mixture. If you like your soup steaming hot, place in soup pan for a few minutes till just boiling.Place in bowl and add in mushrooms, stir.Place in individual serving dishes and serve..Grate some fresh black pepper on top.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 564g
Calories 773  
Calories from Fat 629 81%
Total Fat 71.75g 90%
Saturated Fat 20.54g 82%
Trans Fat 0.0g  
Cholesterol 78mg 26%
Sodium -1614mg -67%
Potassium 1431mg 41%
Total Carbs 33.06g 9%
Dietary Fiber 3.6g 12%
Sugars 6.44g 4%
Protein 7.89g 13%
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