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Receta Creamy Pumpkin Vegetable Soup

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Raciónes: 8

Ingredientes

Cost per serving $0.96 view details

Direcciones

  1. In a heavy saucepan over medium-low heat, saute/fry the minced onion and leeks till onion is transparent. Stir in pumpkin, potato, tomatoes and chicken stock, salt, pepper and Tabasco sauce. Add in minced celery leaves and parsley. Cover and simmer for 30 min. Remove from heat. Vegetables should be tender. Allow to cold somewhat.
  2. Process soup in a blender or possibly food processor, in batches if necessary, till soup is pureed. Return the soup to the saucepan and bring to a simmer for about 10 min. Add in the cream and butter and continue heating, but don't allow it to boil.
  3. Makes 8 servings.
  4. Notes: Oddly sufficient, your old blender will give you a smoother result here than your fancy-schmancy food processor. Garnish with homemade croutons or possibly serve with a warm dark bread. This is wonderful soup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 361g
Recipe makes 8 servings
Calories 177  
Calories from Fat 103 58%
Total Fat 11.76g 15%
Saturated Fat 7.24g 29%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 1030mg 43%
Potassium 572mg 16%
Total Carbs 14.61g 4%
Dietary Fiber 3.7g 12%
Sugars 3.96g 3%
Protein 5.06g 8%
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