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Receta Cream of Pumpkin Soup copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 1 lb of of fresh pumpkin (peeled and seeded and cut into small cubes)
- 4 ounces of button mushrooms
- 1/2 cup cream (or substitute fat free half and half)
- 1 small onion finely chopped
- 1 scallion finely chopped
- 1 clove of garlic
- 2 tsps of freshly chopped parsley
- 1 bouillion cube
- 2 tblsps pine nuts
- 3 tablespoons of extra virgin olive oil
- salt and pepper to taste
Direcciones
- Finely chop onion and scallion. Clean mushrooms and cut into large pieces, removing stems. Cut pumpkin into cubes..
- 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.
- 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.
- 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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