Directions:
- Melt butter in large saucepan over medium low heat.
- Add celery and onion and saute until onion is golden, around 10 minutes.
- Blend in the flour, salt, ginger and nutmeg.
- Cook for 5 minutes.
- Stir in chicken stock and pumpkin.
- Simmer for 30 minutes.
- Remove from heat and let cool for 10 nminutes.
- In batches blend puree to smooth.
- Turn into a soup tureen and blend in the half and half.
- Garnish with green onions and toast.
- To make toast preheat oven to 425 degrees.
- Arrange bread on oven rack and toast to golden brown on both sides.
- Remove and brush with oil.
- Arrange slices of Gruyere on each piece of bread and place on a baking sheet.
- Bake for 7 minutes or until cheese is golden and bubbly.
- Serve with OR on soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.03 Kcal (2596 kJ) | ||
| Calories from fat | 397.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.12g | 68% | |
|---|---|---|---|
| Cholesterol | 105.41mg | 35% | |
| Sodium | 1176.46mg | 49% | |
| Potassium | 1032.55mg | 22% | |
| Total Carbs | 31.83g | 11% | |
| Sugars | 10.7g | 43% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 27.85g | 56% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 709.5mg | 71% | |
| Amount Per 100 g | |||
| Calories | 111.17 Kcal (465 kJ) | ||
| Calories from fat | 71.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 68% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 35% | |
| Sodium | 210.93mg | 49% | |
| Potassium | 185.13mg | 22% | |
| Total Carbs | 5.71g | 11% | |
| Sugars | 1.92g | 43% | |
| Dietary Fiber | 0.6g | 13% | |
| Protein | 4.99g | 56% | |
| Vitamin C | 3.4mg | 31% | |
| Iron | 0.4mg | 12% | |
| Calcium | 127.2mg | 71% | |
* 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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