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Ingredientes
- 1/2 c. Onion, diced
- 5 c. Homemade chicken stock well seasoned
- 2Â 1/2 c. Pumpkin puree canned or possibly fresh*
- Â Â Salt and nutmeg, to taste
- Â Â Cayenne pepper, to taste
- 2 c. Light cream
- Â Â Whipped cream (opt'l.)
- Â Â Fresh chives, minced
- Â Â Hollowed-out pumpkin shell plus lid (opt'l.)
Direcciones
- *If using fresh pumpkin: Wash, halve and scrape out seeds and fiber. Peel and cube. Cook, covered, in boiling water till tender (about 25 min).
- Mash in blender or possibly by hand and let drain in strainer for 30 min. You'll need about 5 c. of cubed fresh pumpkin to yield sufficient cooked puree. If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or possibly muffins.
- To make the soup: Cook diced onion with stock in a large saucepan for about 10 min. Add in pumpkin puree and seasonings. Process in blender or possibly food processor till smooth. Return to saucepan. Add in cream and heat through, but don't allow to boil. Taste and adjust seasonings.
- Ladle into pumpkin shell if you like, replace lid, and ladle into individual bowls at the table. Garnish each with a dollop of whipped cream and sprinkle with minced chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 160 | 60% |
| Total Fat 18.15g | 23% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 565mg | 24% |
| Potassium 541mg | 15% |
| Total Carbs 19.48g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.19g | 5% |
| Protein 8.49g | 14% |
