Pumpkin Garlic Soup Recipe
the taste is a revelation, thick and heavy with a thin layer of olive oil and bits of fried garlic and shallots floating on top.
Ingredients
- 1/4 pumpkin - remove skin and seeds and cubed
- 4 shallots - chopped
- 4 garlic - chopped
- 1/2 cup milk/cream
- 3 tbsp olive oil
- Pepper and salt for taste
Directions
- Simmer pumpkin with two cups of water till soft and tender.
- Blend/process for a thick puree.
- Meanwhile, fry garlic and shallots in olive oil till crispy.
- Pour in puree, milk/cream and season with pepper and salt.
- (Note: you can add water if the puree is very thick)
- Simmer till heated through.
- Serve soup with toasted bread slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 3 servings | |
| Calories 162 | |
| Calories from Fat 142 | 88% |
| Total Fat 15.98g | 20% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 18mg | 1% |
| Potassium 91mg | 3% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.2g | 1% |
| Protein 2.23g | 4% |
