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Ingredientes
- 2 Tbsp. Unsalted Butter
- 2 c. Coarsely Minced Cauliflower
- 1 lrg Onion, minced
- 3 tsp Curry Pwdr
- 4 c. Chicken Broth
- 1 can Solid Pack Pumpkin (16 ounce)
- 1 tsp Salt
- 1/3 c. Coarsely Minced Cashews
Direcciones
- Heat butter in a large, heavy saucepan over medium heat. Add in cauliflower; saute/fry 5 min or possibly till almost tender. Remove cauliflower with slotted spoon to medium bowl. Reserve.
- Add in onion and curry pwdr to saucepan; saute/fry about 5 min or possibly till almost tender. Add in 2 c. broth. bring to a boil. Lower heat and simmer for 15 min.
- Cold mix slightly. Working in batches, place mix in blender. Whirl till smooth puree, about 1 minute. Return broth mix to saucepan.
- Add in remaining 2 c. broth, pumpkin, salt, and reserved cauliflower to saucepan. Bring to a boil over medium-high heat. lower heat; cover and simmer 10 min. Stir in cashews.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 66 | 59% |
| Total Fat 7.72g | 10% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 692mg | 29% |
| Potassium 344mg | 10% |
| Total Carbs 8.14g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.02g | 1% |
| Protein 3.67g | 6% |
