an autumn favorite! also great with shrimp!
| 2 | onions, sliced |
| 1 | cup carrots, sliced |
| 1 | tbsp cilantro, fresh snipped |
| 2 | tsp fresh ginger, grated |
| 1/2 | tsp allspice, ground |
| 2 | cloves garlic, minced |
| 2 | tbsp butter |
| 14 | oz chicken broth |
| 15 | oz pumpkin |
| 1 | c milk |
| 8 | tbsp sour cream |
- in large saucepan, cook onions, carrots, cilantro, ginger, allspice, and garlic in hot butte, covered, for 10 to 12 mintes or intil vegetables are tender, stiring once or twice.
- transfer vegie mixture to blender container or food processor bowl. add 1/2 cup chicken broth. cover and blend or process until nearly smooth.
- in the same saucepan, combine remaining 1 1/2 cups chicken broth, pumpkin and milk. stir in blended vegie mixture and heat through. top each serving with 2 tbsp sour cream and chives. also tastes great with shrimp!
Soup
| Nutrition Facts | ||||||
Serving Size 383.0g |
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Amount Per Serving |
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|
Calories 225 Calories from Fat
117 |
||||||
% Daily Value* |
||||||
|
Total Fat
13.0g 20%
|
||||||
|
Saturated Fat
6.9g 35%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
31mg 10%
|
||||||
|
Sodium
425mg 18%
|
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|
Total Carbohydrates
22.3g 7%
|
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|
Dietary Fiber
4.8g 19%
|
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|
Sugars
10.2g |
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|
Protein
6.9g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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