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Ingredients
- 1/4 c. butter
- 1 lg. onion, peeled and minced
- 1/2 teaspoon curry pwdr
- 1 (16 ounce.) can pumpkin
- 1/4 teaspoon salt
- 2 c. Half and Half
- 2 1/2 c. chicken stock
- 1/3 c. lowfat sour cream
- 1/8 teaspoon cinnamon
- Chopped parsley
Directions
- Heat butter in a medium saucepan. Add in onion and cook till soft. Add in curry pwdr and cook 1-2 min more. Place the onion mix in food processor, add in pumpkin and salt, process till smooth. Add in Half and Half, process till smooth. Pour mix back in saucepan. Add in chicken stock. Heat over low heat, stir occasionally. Combine lowfat sour cream, cinnamon and parsley. Serve warm soup with a dollop of lowfat sour cream in the center. Serve with crusty bread. Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1510g | |
| Calories 1326 | |
| Calories from Fat 1036 | 78% |
| Total Fat 117.86g | 147% |
| Saturated Fat 72.97g | 292% |
| Trans Fat 0.0g | |
| Cholesterol 341mg | 114% |
| Sodium 2111mg | 88% |
| Potassium 1996mg | 57% |
| Total Carbs 49.49g | 13% |
| Dietary Fiber 6.0g | 20% |
| Sugars 11.47g | 8% |
| Protein 25.59g | 41% |
