Directions:
- In a 3-qt. pan over medium heat, melt butter, add onion and cook, stirring, until soft; stir in flour and cook until bubbly.
- Stir in pumpkin, ginger and nutmeg then gradually blend in broth.
- Bring soup to a simmer, then stir in milk and reduce heat to low.
- Meanwhile, in a small bowl, lightly beat eggs.
- Stir about 1/2 cup of the hot soup into eggs, then return egg mixture to pan.
- Cook, stirring, until heated through (do not boil).
- Season to taste with salt and pepper.
- Ladle into a soup tureen or individual mugs or bowls; garnish with parsley and pass seeds around to sprinkle over servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.66 Kcal (430 kJ) | ||
| Calories from fat | 50.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Cholesterol | 65.55mg | 22% | |
| Sodium | 434.19mg | 18% | |
| Potassium | 268.28mg | 6% | |
| Total Carbs | 8.12g | 3% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.8mg | 4% | |
| Calcium | 83.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 48.13 Kcal (202 kJ) | ||
| Calories from fat | 23.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 9% | |
|---|---|---|---|
| Cholesterol | 30.73mg | 22% | |
| Sodium | 203.56mg | 18% | |
| Potassium | 125.78mg | 6% | |
| Total Carbs | 3.81g | 3% | |
| Sugars | 1.76g | 15% | |
| Dietary Fiber | 0.77g | 7% | |
| Protein | 1.83g | 8% | |
| Vitamin C | 4.4mg | 16% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.4mg | 4% | |
| Calcium | 39mg | 8% | |
* 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.
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