Directions:
- In a large soup pot cook bacon slowly to render fat. When bacon is crisp and brown remove with a slotted spoon to paper towels to drain; set aside for garnish. In bacon fat saute leeks for 3 minutes. Add potatoes, squash and pumpkin. Cook, stirring, 5 minutes. Add stock and bring to a boil; reduce heat and simmer 30 to 40 minutes or until vegetables are tender. Add cream and herbs. Season to taste with salt and pepper; add brown sugar if desired. To serve, spoon into hollowed-out squash or warmed tureen and garnish with bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.63 Kcal (1715 kJ) | ||
| Calories from fat | 172.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.16g | 29% | |
|---|---|---|---|
| Cholesterol | 41.9mg | 14% | |
| Sodium | 730.26mg | 30% | |
| Potassium | 1543.98mg | 33% | |
| Total Carbs | 48.56g | 16% | |
| Sugars | 14.46g | 58% | |
| Dietary Fiber | 6.98g | 28% | |
| Protein | 13.88g | 28% | |
| Vitamin C | 41mg | 68% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 3.6mg | 20% | |
| Calcium | 203mg | 20% | |
| Amount Per 100 g | |||
| Calories | 63.28 Kcal (265 kJ) | ||
| Calories from fat | 26.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 29% | |
|---|---|---|---|
| Cholesterol | 6.47mg | 14% | |
| Sodium | 112.81mg | 30% | |
| Potassium | 238.52mg | 33% | |
| Total Carbs | 7.5g | 16% | |
| Sugars | 2.23g | 58% | |
| Dietary Fiber | 1.08g | 28% | |
| Protein | 2.14g | 28% | |
| Vitamin C | 6.3mg | 68% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 0.6mg | 20% | |
| Calcium | 31.4mg | 20% | |
* 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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