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Ingredientes
- 2 tsp Vegetable oil
- 2 lrg Shallots,, chopped
- 1 sm Yellow onion, minced
- 1/2 Tbsp. Fresh ginger root, grated
- 2 c. Pumpkin puree
- 1 c. Orange juice
- 2 c. Defatted chicken stock
- 1 tsp Salt
- 1 tsp Orange zest
- 1/2 tsp Pepper
- 1/8 tsp Grnd cloves
- 2 Tbsp. Fresh parsley, chopped
Direcciones
- 1. Heat the oil in a soup pot over low heat. Saute/fry the shallot, onion and ginger in the oil till the onion is soft and golden brown. Be careful not to scorch the ginger.
- 2. Add in the pumpkin, orange juice, stock, salt, zest, pepper and cloves.
- Simmer for 10 min over medium heat.
- 3. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 24 | 24% |
| Total Fat 2.78g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 879mg | 37% |
| Potassium 417mg | 12% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 9.97g | 7% |
| Protein 2.06g | 3% |
