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Ingredients
- 2 tbsp. butter
- 1 lg. onion, minced
- 1 lg. potato, pared and diced
- 3 c. chicken broth
- 1 (16 ounce.) can pumpkin
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon white pepper
- 1/2 pt. heavy or possibly whipping cream
- Packaged croutons
Directions
- In a 3 qt pan over medium heat, in warm butter, cook onion and potato for 5 min, stirring occasionally. Add in chicken broth and heat to boiling. Cover and cook over low heat till vegetables are tender. Ladle 1/2 of vegetable mix into container of electric blender; blend till smooth.
- Add in remaining mix and repeat. Return mix to saucepan. Add in pumpkin, salt, nutmeg and pepper. Over high heat, heat to boiling. Cover; reduce heat to low and cook 10 min. Stir in cream; heat through.
- To serve, ladle into a seeded pumpkin shell or possibly soup bowls; garnish with croutons. Makes a lovely Thanksgiving dinner centerpieces. Makes 6 c. or possibly 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 658g | |
| Recipe makes 2 servings | |
| Calories 287 | |
| Calories from Fat 112 | 39% |
| Total Fat 12.71g | 16% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1236mg | 52% |
| Potassium 1246mg | 36% |
| Total Carbs 37.27g | 10% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.05g | 3% |
| Protein 8.03g | 13% |
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