Photo: Cala
Estimated Nutrition (whole recipe, rough)
408
Calories
33g
Protein
24g
Fat
15g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1 can (15 oz ) pumpkin
- 2 cans (30 oz) chicken broth (reduced sodium is best)
- 1 medium sweet onion , chopped
- 1–2 tbsp olive oil
- 1 tsp curry powder
- ⅛ tsp nutmeg
- 1 bay leaf
- Black pepper to taste
- 1 cup cream
Directions
1
Sauté onions with olive oil until translucent.
2
Add pumpkin and broth; mix well.
3
Add all spices and simmer for at least 15 minutes; remove bay leaf.
4
Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
5
Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container
Recipe sourced from
wikibooks