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Ingredientes
- 1/4 c. butter
- 1 lg. onion, peeled and minced
- 1/2 teaspoon curry pwdr
- 1 (16 ounce.) can pumpkin
- 1/4 teaspoon salt
- 2 c. Half and Half
- 2 1/2 c. chicken stock
- 1/3 c. lowfat sour cream
- 1/8 teaspoon cinnamon
- Chopped parsley
Direcciones
- Heat butter in a medium saucepan. Add in onion and cook till soft. Add in curry pwdr and cook 1-2 min more. Place the onion mix in food processor, add in pumpkin and salt, process till smooth. Add in Half and Half, process till smooth. Pour mix back in saucepan. Add in chicken stock. Heat over low heat, stir occasionally. Combine lowfat sour cream, cinnamon and parsley. Serve warm soup with a dollop of lowfat sour cream in the center. Serve with crusty bread. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 259 | 78% |
| Total Fat 29.46g | 37% |
| Saturated Fat 18.24g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 528mg | 22% |
| Potassium 499mg | 14% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.87g | 2% |
| Protein 6.4g | 10% |
