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Ingredientes
- 4 Tbsp. butter
- 1 lrg onion minced very fine
- 2 x garlic cloves diced
- 1 can pumpkin - (32 ounce)
- 6 c. water
- 2 c. lowfat milk
- 2 c. heavy cream
- 1 c. dark brown sugar
- 3 1/2 x chicken bouillon cubes
- 1/4 tsp nutmeg
- 3 pch freshly-grnd white pepper
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 2 Tbsp. butter
- 2 Tbsp. flour if necessary
Direcciones
- Heat the butter in a large stockpot and saute/fry onion, garlic and pumpkin 5 min over high heat, stirring constantly. Add in 4 c. water, bring to a boil, and cook till reduced by half, 20 to 30 min. Mix will be thick.
- Add in 2 remaining c. water, lowfat milk and heavy cream, bring to a boil and cook 10 min longer. Add in the brown sugar, bouillon cubes, nutmeg, granulated onion, garlic and white pepper and simmer 20 min.
- If soup needs thickening, mix the butter and flour together till well combined. Add in 2 Tbsp. of the the roux into the soup and simmer 5 min. If soup is still too thin, add in additional roux as needed.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 8 servings | |
| Calories 349 | |
| Calories from Fat 186 | 53% |
| Total Fat 21.13g | 26% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 449mg | 19% |
| Potassium 342mg | 10% |
| Total Carbs 36.07g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 31.28g | 21% |
| Protein 5.6g | 9% |
