Directions:
- Peel and chop the onions, and peel and mince the garlic.
- Brown the onions in the butter, and stir in the garlic.
- Add the pumpkin and broth and bring to a simmer.
- Add the bay leaves, celery in large chunks, marjoram, parsley and chives.
- Simmer until tender, about 45 minutes.
- Remove the pumpkin pieces and set aside.
- Press everything else through a strainer, and discard all solids.
- Puree the pumpkin and return it to the soup.
- Add the cinnamon and cream.
- Reheat and serve.
- If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
- Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
- Use 3 cups pureed pumpkin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.29 Kcal (361 kJ) | ||
| Calories from fat | 24.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 4% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 565.56mg | 24% | |
| Potassium | 632.53mg | 13% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 1.9mg | 11% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 26.16 Kcal (110 kJ) | ||
| Calories from fat | 7.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 4% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 1% | |
| Sodium | 171.43mg | 24% | |
| Potassium | 191.73mg | 13% | |
| Total Carbs | 4.25g | 5% | |
| Sugars | 2.25g | 30% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 0.59g | 4% | |
| Vitamin C | 7.5mg | 41% | |
| Iron | 0.6mg | 11% | |
| Calcium | 16.9mg | 6% | |
* 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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