Directions:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
- Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and additional cheese if desired. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.22 Kcal (868 kJ) | ||
| Calories from fat | 153.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.05g | 26% | |
|---|---|---|---|
| Cholesterol | 56.45mg | 19% | |
| Sodium | 1006.53mg | 42% | |
| Potassium | 229.71mg | 5% | |
| Total Carbs | 2.8g | 1% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 0.1mg | 1% | |
| Calcium | 209.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 91.54 Kcal (383 kJ) | ||
| Calories from fat | 67.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 26% | |
|---|---|---|---|
| Cholesterol | 24.94mg | 19% | |
| Sodium | 444.62mg | 42% | |
| Potassium | 101.47mg | 5% | |
| Total Carbs | 1.24g | 1% | |
| Sugars | 0.51g | 5% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 3.84g | 17% | |
| Vitamin C | 6mg | 23% | |
| Calcium | 92.5mg | 21% | |
* 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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