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Ingredients
- 2 lb pumpkin
- 2 oz butter
- 1 onion,chopped
- 4 cups chicken stock
- 3/4 cup cream
Directions
- Peel the pumpkin and chop into chunks. Heat the butter and cook the onion until soft.
- Add the pumpkin and the stock.
- Simmer,covered,for 20 minutes or until pumpkin is tender.
- Process in a blender or with a stick blender until smooth.
- Stir in the cream.
- Season with salt and pepper if you wish. I didn't
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 181 | 70% |
| Total Fat 20.61g | 26% |
| Saturated Fat 12.85g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 476mg | 20% |
| Potassium 823mg | 24% |
| Total Carbs 15.23g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.28g | 2% |
| Protein 5.56g | 9% |
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Reviews
December 6, 2012
We substituted coconut milk for the cream, and sprinkled ground nutmeg on top. This recipe is a keeper!I've cooked/tasted this recipe!
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