Directions:
- Cut pumpkin into 1/2-inch cubes.
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.61 Kcal (538 kJ) | ||
| Calories from fat | 47.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 8% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 797.42mg | 33% | |
| Potassium | 456.17mg | 10% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.29 Kcal (181 kJ) | ||
| Calories from fat | 15.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 8% | |
|---|---|---|---|
| Cholesterol | 6.03mg | 6% | |
| Sodium | 268.41mg | 33% | |
| Potassium | 153.54mg | 10% | |
| Total Carbs | 4.97g | 5% | |
| Sugars | 2.28g | 27% | |
| Dietary Fiber | 0.36g | 4% | |
| Protein | 2.42g | 14% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10.3mg | 3% | |
* 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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