Pumpkin Soup
Recipe: #10858
October 28, 2013
Categories: Pumpkin, Brunch, Halloween, Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, more
"A sweetened version that is wonderful in the fall."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (288.3 g)
- Calories 325.2
- Total Fat - 15.1 g
- Saturated Fat - 6.8 g
- Cholesterol - 34.3 mg
- Sodium - 824.7 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 1.8 g
- Sugars - 27.9 g
- Protein - 5.4 g
- Calcium - 119.4 mg
- Iron - 1.8 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat butter in large sauce pan over medium heat.
Step 2
Add onions and cook until the onions become soft(about 5 minutes).
Step 3
Stir in pumpkin and chicken broth.
Step 4
At this point, you can use a stick blender to puree the onions if desired.
Step 5
Heat to a slight boil then stir in milk, sugar, nutmeg, cinnamon, & grits. Simmer for 5 - 10 minutes.
Step 6
Serve warm and garnish with cookie crumbs if desired.
Tips
No special items needed.
1 Reviews
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