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Ingredientes
- 4 c. Chicken stock
- 2 ounce Heavy cream
- 6 c. Pumpkin puree, (recipe below)
- 1 Tbsp. Plus 1 tsp. extra virgin extra virgin olive oil
- 1/2 tsp Green curry paste
- 5 slc White bread, crust removed
- 1 x Chinese pumpkin, (6 lb.)
- 1Â 1/2 c. Water
- 2 Tbsp. Butter
Direcciones
- Simmer stock, puree and heavy cream till desired consistency. Bake diced bread on a sheet pan in the oven at 450 degrees till browned. Meanwhile, mix extra virgin olive oil and green curry in a bowl. Remove bread from oven and place in the bowl, covering it with curry. Place bread crumbs back into oven till crisp.
- Variations on soup: Lemon grass added to stock while heating.
- PUMPKIN PUREE:Remove skin from pumpkin and chop the meat into small pcs. Heat butter in a saute/fry pan and add in the pumpkin. Add in the water and simmer covered for about 20 min or possibly till the pumpkin is tender. Remove the pumpkin meat and mash it by hand or possibly in a food processor.
- Yield: 9 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3002g | |
| Calories 1459 | |
| Calories from Fat 625 | 43% |
| Total Fat 71.2g | 89% |
| Saturated Fat 33.53g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 6110mg | 255% |
| Potassium 3987mg | 114% |
| Total Carbs 188.09g | 50% |
| Dietary Fiber 49.5g | 165% |
| Sugars 54.31g | 36% |
| Protein 36.71g | 59% |
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