Directions:
- Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
- Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
- Serve steaming hot with a dollop of the sour cream mixture atop each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.89 Kcal (481 kJ) | ||
| Calories from fat | 65.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.27g | 11% | |
|---|---|---|---|
| Cholesterol | 16.18mg | 5% | |
| Sodium | 515.46mg | 21% | |
| Potassium | 287.56mg | 6% | |
| Total Carbs | 7.58g | 3% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 149.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 52.67 Kcal (221 kJ) | ||
| Calories from fat | 30 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 11% | |
|---|---|---|---|
| Cholesterol | 7.42mg | 5% | |
| Sodium | 236.32mg | 21% | |
| Potassium | 131.83mg | 6% | |
| Total Carbs | 3.48g | 3% | |
| Sugars | 2.24g | 20% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 1.82g | 8% | |
| Vitamin C | 4.2mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 68.7mg | 15% | |
* 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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