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Ingredients
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¼ cup butter
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1 large onion, finely chopped
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1 leek, white portion only, chopped
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4 cups chicken broth
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1 (29 ounce) can pumpkin puree
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1 teaspoon curry powder
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1 teaspoon salt
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¼ teaspoon ground white pepper
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¼ teaspoon ground ginger
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1 teaspoon bay leaf
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1 cup half-and-half
Directions
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Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
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Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
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Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.
Nutrition Facts (per serving)
200 | Calories |
13g | Fat |
19g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 200 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 40% |
Cholesterol 39mg | 13% |
Sodium 1564mg | 68% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 5g | 17% |
Total Sugars 7g | |
Protein 4g | 8% |
Vitamin C 9mg | 10% |
Calcium 97mg | 7% |
Iron 3mg | 14% |
Potassium 409mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.