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Ingredientes
- 1 med ripe pumpkin or possibly other hard squash
- 1 Tbsp. butter
- 1/2 x onion minced
- 4 c. vegetable stock
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. whipping cream
- 12 x amaretti cookies roughly crushed
Direcciones
- Cut the pumpkin or possibly squash into quarters. Remove seeds and skin. Cut into small cubes and place on a cookie sheet. Cover with aluminum foil. Cook in a 300 degree oven for about 1 hour. Remove from oven and set aside.
- In a large saucepan, heat butter and onions. Cook for a few min, then add in the cooked pumpkin. Add in the vegetable stock and salt and pepper to taste. Let simmer for about 30 min.
- Remove from heat and pour into blender or possibly food processor. Process till very fine. Pour soup back into sauce pan and cook for about 10 min (add in more vegetable stock if it is too thick). Add in whipping cream if you like.
- Let cold, and serve in bowls topped with crushed amaretti cookies.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 8 servings | |
| Calories 34 | |
| Calories from Fat 25 | 74% |
| Total Fat 2.83g | 4% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 482mg | 20% |
| Potassium 12mg | 0% |
| Total Carbs 2.19g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.27g | 1% |
| Protein 0.16g | 0% |
