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Ingredientes
- 2 tbsp/ margarine
- 1 cup onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoon scurry powder
- 1/2 teaspoonsalt
- 1/2 teaspoonpepper
- 3 cupschicken broth
- 1 (15 ounce) can pumpkin
- 1 1/2 cupsevaporated milk
Direcciones
- Melt margarine and cook onion and garlic.
- Stir in the curry, salt, and pepper and cook for one minute.
- Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
- Stir in evaporated milk just before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 329g | |
| Calories 306 | |
| Calories from Fat 202 | 66% |
| Total Fat 22.92g | 29% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 4.17g | |
| Cholesterol 0mg | 0% |
| Sodium 272mg | 11% |
| Potassium 754mg | 22% |
| Total Carbs 25.27g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.23g | 5% |
| Protein 3.48g | 6% |
Comentarios
- 30 de Octubre de 2013I have made a similar recipe since 2003, and there are so many variations of pumpkin soup, but with this fall seasonal favorite, it is great no matter how it is made.
