Directions:
- Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.2 Kcal (193 kJ) | ||
| Calories from fat | 28.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 5% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 3% | |
| Sodium | 661.43mg | 28% | |
| Potassium | 98.39mg | 2% | |
| Total Carbs | 2.94g | 1% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 29.83 Kcal (125 kJ) | ||
| Calories from fat | 18.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 5% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 3% | |
| Sodium | 427.03mg | 28% | |
| Potassium | 63.52mg | 2% | |
| Total Carbs | 1.9g | 1% | |
| Sugars | 1.03g | 6% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 0.54g | 2% | |
| Vitamin C | 3.7mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 26.1mg | 4% | |
* 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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