Jonathan Evans's Pumpkin Soup
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1onion, minced
- 1stalk celery, chopped
- 6tablespoons butter
- 2teaspoons salt
- 1teaspoon white pepper
- 5pounds cheese
- pumpkin (eight cups pulp)
- 2cups milk and freshly grated nutmeg to taste
Nutritional analysis per serving (12 servings)
943 calories; 77 grams fat; 45 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 46 grams protein; 1259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam pumpkin.
- Step 2
Saute onions and celery in butter until translucent.
- Step 3
Combine pumpkin pulp and sauteed onions and celery and puree in food processor or electric blender.
- Step 4
Combine pumpkin puree and milk and heat over low flame. Add salt and pepper.
- Step 5
Do not allow soup to boil. Serve with freshly grated nutmeg floating atop.
- If using a less sweet pumpkin, sugar may be added to taste.
Private Notes
Comments
How many pounds of what cheese to add when?
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