Butternut Pumpkin Soup Recipe

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Ingredients:

Serving

40 g butter
1 large yellow onion, chopped coarsely
1 1/2 kg butternut pumpkin, chopped coarsely
2 large potatoes, chopped coarsely
1 1/2 liters chicken stock (6 cups)
1/4 cup cream (optional)

Directions:

Melt butter in a large saucepan, cook onion, stirring, until soft.
Stir in pumpkin and potato, cook, stirring, 5 minutes.
Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed.
If desired, push through food mill or large sieve into a large clean saucepan.
Serve topped with a dollop of sour cream and a few chives (optional).
If adding cream:.
Just before serving, add cream, stir over heat until soup is hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	301.28 Kcal (1261 kJ)
Calories from fat	99.24 Kcal
		% Daily Value*
Total Fat	11.03g	17%
Cholesterol	25.26mg	8%
Sodium	376.6mg	16%
Potassium	1039.63mg	22%
Total Carbs	42.64g	14%
Sugars	9.03g	36%
Dietary Fiber	9.17g	37%
Protein	11.12g	22%
Vitamin C	21.3mg	36%
Vitamin A	0.5mg	17%
Iron	195.4mg	1086%
Calcium	96.1mg	10%

Amount Per 100 g
Calories	53 Kcal (222 kJ)
Calories from fat	17.46 Kcal
		% Daily Value*
Total Fat	1.94g	17%
Cholesterol	4.44mg	8%
Sodium	66.25mg	16%
Potassium	182.9mg	22%
Total Carbs	7.5g	14%
Sugars	1.59g	36%
Dietary Fiber	1.61g	37%
Protein	1.96g	22%
Vitamin C	3.8mg	36%
Vitamin A	0.1mg	17%
Iron	34.4mg	1086%
Calcium	16.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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