Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds seeded and peeled pumpkin or kabocha, diced
- ¾ cup white onion, chopped
- 4 cloves garlic, cloves cut into quarters
- 4 ½ cups fish stock (alternative: chicken or vegetable stock)
- ½ cup Goat Cheese or as desired
- 1¼ cups cream (optional)
- Fresh basil
- ¼ cup olive oil
- Salt to taste
- Pepper to taste
- 1 Salmon filet (any fish will do) (optional)
Directions
Roast pumpkin, onions, and garlic in a roasting pan with a bit of olive oil. In a soup pot, put the roasted items and turn to medium heat. Add 3/4 of the stock and simmer for up to 45 minutes, or until fully cooked. Put in a food processor and blend until smooth. Blend in small amounts of the goat cheese along with the cream if desired. Adjust thickness with the leftover stock. Add more cream if desired and finish seasoning with herbs, salt, and pepper. If you add a filet of your chosen fish, pan-fry it first with oil, salt and pepper, then add it to the soup. -
See more at: http://www.geekychef.com/2008/12/yetos-superb-pumpkin-and-goat-cheese.html#sthash.Au1RXvHt.dpuf