Roasted Pumpkin - Cider Soup


Food.com
140 mins (prep 120, cooking 20)
15 ingredients
6 servings
I adopted this recipe after Mean Chef (IHHDRO) left the site. My original review comments stated, "I had a nice butternut squash in my pantry that begged to be made into this soup. It was heavenly. Even my hubby, who really likes "manly" foods had 2 bowls of this soup. LOL Roasting the veggies brings out their best essence. The flavors meld perfectly and provide a rich and substantial soup. I did use a bit more onion, and didn't add the creme fraiche when serving. Still, this soup was tops. It is essential to a good fall menu." Source: "The New England Cookbook"

Categories:  holiday , seasonal , weeknight , oven , fall , equipment , <-4-hours , soups-&-stews , thanksgiving , time-to-make ,
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Ingredients

Nutrition

Serving Size (746.57 g)
Servings 6
Amount per Serving
Calories 444.43 Calories from Fat 160.56
% Daily Value *
Total Fat 17.84g 164.7%
Saturated Fat 9.88g 296.52%
Trans Fat 0.48g %
Cholesterol 47.1mg 94.2%
Sodium 439.16mg 109.79%
Total Carbohydrate 62.2g 124.4%
Dietary Fiber 6.87 g 164.99%
Sugars 21.86 g %
Protein 11.42g 137.07%
Vitamin A 36607.25IU% Vitamin C 72.83mg%
Calcium 220.73mg% Iron 3.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large, large carrots, fresh rosemary, salt and pepper, ground ginger
 

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