Pumpkin Soup
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Soup
| 1/2 lb mushrooms, sliced |
| 3 Tbs butter |
| 1 small onion, chopped |
| 1 cup sour cream |
| 1 cup milk |
| 1 cup half & half |
| 1 20 ounce can pumpkin |
| 1 Tbs honey |
| 1 tsp salt to taste |
| 3 14 ounce can chicken broth |
| 1 Tbs curry powder |
| 1 tsp pepper to taste |
Pumpkin Soup Directions
- Saute' sliced mushrooms in butter.
- Add onion, but don't cook the onion completely.
- In a separate bowl, blend together sour cream, milk, and half & half.
- In a large pot, add pumpkin, honey, salt, chicken broth, curry powder, and pepper
- Add mushrooms and onion.
- Add the sour cream mixture/
- Simmer on low until flavors blend (about 30 minutes)
- If too thick, then add a little milk.
- Serve by sprinkling Parmesan cheese and croutons on top.
Nutrition facts
Per Serving
| Kcal: | 297 kcal |
| Fibers (g): | 3.8g |
| Sodium (mg): | 1124mg |
| Carbs: | 19.8g |
| Sugar (g): | 9.7g |
| Fat: | 20.9g |
| Saturated fat (g): | 12.5g |
| Cholesterol: | 50mg |
| Proteins: | 10.3g |
