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Cream Of Pumpkin Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cream Of Pumpkin Soup

Recipe Tags: Ice Cream Recipes

Date Added: January 04, 2014

Ingredients:

2 Tablespoons Unsalted Butter lite
1 Onion roughly diced
4 Cups Pumpkin or fresh)
3 Quarts Chicken Stock or low-sodium chicken broth
1 Teaspoon Salt approximately
1 Teaspoon Cilantro scant
1/2 Teaspoon Curry Powder to taste
1/2 Teaspoon White Pepper freshly ground
3 Cups Cream
1/3 Cup Walnut Oil
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Directions:

1. MELT BUTTER IN A 2-QUART POT over medium heat.

2. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.

3. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned.

4. Add the stock, salt, coriander, curry and pepper.

5. Cover, increase heat to high and bring to a boil.

6. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth.

7. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Butter, MSG, Poultry, Walnuts, Cilantro, Onion allergies.
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