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Ingredientes
- 1/4 c. butter
- 1 lg. white onion, sliced
- 3/4 c. sliced green onions, white part only
- 1 (16 ounce.) can pumpkin
- 4 c. chicken stock
- 1 bay leaf
- 1/2 teaspoon sugar
- 1/2 teaspoon curry pwdr
- 2 c. cream, lowfat milk or possibly half and half
- Salt and pepper to taste
Direcciones
- Heat butter in large heavy saucepan. Add in onions and saute/fry on medium high heat. Stir in pumpkin, stock, bay leaf, sugar and curry. Reduce heat. Simmer uncovered 15 min, stir occasionally. Remove bay leaf.
- Puree in blender, return to pan. Add in lowfat milk and salt and pepper to taste. Heat 5 - 10 min don't boil. Garnish with whipped cream, lowfat sour cream or possibly paprika and chopped green onions. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 206 | 80% |
| Total Fat 23.43g | 29% |
| Saturated Fat 14.57g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 339mg | 14% |
| Potassium 390mg | 11% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.07g | 1% |
| Protein 4.63g | 7% |
