Jonathan Evans's Pumpkin Soup
Published October 24, 1981
- Total Time
- 20 minutes
- Rating
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Ingredients
1 onion, minced
1 stalk celery, chopped
6 tablespoons butter
2 teaspoons salt
1 teaspoon white pepper
5 pounds cheese
pumpkin (eight cups pulp)
2 cups milk and freshly grated nutmeg to taste
Nutritional analysis per serving (12 servings)
19 grams carbs; 206 milligrams cholesterol; 943 calories; 20 grams monosaturated fat; 2 grams polyunsaturated fat; 45 grams saturated fat; 77 grams fat; 4 grams fiber; 1259 milligrams sodium; 46 grams protein; 4 grams sugar
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?