Pumpkin Soup in a Pumpkin Bowl Recipe

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Pumpkin Soup in a Pumpkin Bowl
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Ingredients
16
Count
Nutrition
705
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Saute in a medium to large pot, the butter and minced garlic.
  2. When garlic starts to turn a light brown color and the heavy garlic smell starts to dissipate, add the mirepoix (celery, carrots, onions).
  3. As soon as the vegetables become tender, add flour, little by little until a light roux forms, looking for a blonde-light brown color.
  4. When color has been reached, remove pot from heat and add the chicken broth**. Mix thoroughly and return to heat.
  5. Stir every few minutes to ensure there is no roux falling to the bottom and burning. When desired thickness has been reached puree the mixture using a immersion blender. If no immersion blender is present, you will need to have another pot on standby and run mixture through a food processor. Worst case scenario, you could probably use an actual blender.
  6. When mixture is blended, add both cans of pie filling. Stir for approximately 2 minutes.
  7. Add salt, pepper, and ginger. Lower heat to low-high.
  8. Add half and half 20 minutes prior to serving. Half and half should be room temperature before adding to soup.
  9. ** Chicken broth may be replaced with vegetable broth to make dish vegetarian.**.
  10. PUMPKIN BOWLS.
  11. This step should be done while the soup is cooking.
  12. Cut tops off of all of the pumpkins and clean out the insides. Scrape the walls.
  13. Fill the pumpkins half way with water and place in a Pyrex baking tray, filled half way with water.
  14. Add approximately 4 TBSP brown sugar to each pumpkin.
  15. Add 1 TBSP molasses to each pumpkin.
  16. Broil pumpkins in oven for about 10 minutes at 450°F.
  17. Remove after 10 minutes. BE CAREFUL! Pyrex will actually explode if it comes in contact with any cold or warm sitting water.
  18. Let cool slightly and empty the pumpkins.
  19. When slightly cooled add pumpkin soup to the pumpkin bowls .
  20. For garnish you may toast the pumpkin seeds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 705.09 Kcal (2952 kJ)
Calories from fat 181.19 Kcal
% Daily Value*
Total Fat 20.13g 31%
Cholesterol 54.38mg 18%
Sodium 1617.81mg 67%
Potassium 1069.3mg 23%
Total Carbs 129.67g 43%
Sugars 103.26g 413%
Dietary Fiber 6.22g 25%
Protein 6.6g 13%
Vitamin C 13.6mg 23%
Vitamin A 1.1mg 36%
Iron 3.3mg 18%
Calcium 321mg 32%
Amount Per 100 g
Calories 166.85 Kcal (699 kJ)
Calories from fat 42.87 Kcal
% Daily Value*
Total Fat 4.76g 31%
Cholesterol 12.87mg 18%
Sodium 382.82mg 67%
Potassium 253.03mg 23%
Total Carbs 30.68g 43%
Sugars 24.44g 413%
Dietary Fiber 1.47g 25%
Protein 1.56g 13%
Vitamin C 3.2mg 23%
Vitamin A 0.3mg 36%
Iron 0.8mg 18%
Calcium 76mg 32%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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