Pumpkin Soup with Potato

Preparation:  5 min. Cooking: 30 min. Total: 35 min.
Recipe photo
  • 1 3/4 Lb fresh pumpkin
  • 2 leeks , sliced
  • 4 medium potatoes , roughly chopped
  • 1 Quart chicken stock
  • 1 Cup cream
  • salt and pepper , to taste
Peel pumpkin, cut into small pieces, put into large saucepan. Add sliced leeks, potatoes, and chicken stock. Bring to boil, reduce heat, simmer uncovered 25 minutes or until vegetables are very soft and tender. Process in a food processor. Return to pan; add cream; season with salt and pepper. Bring to a boil, stirring; reduce heat; simmer 5 minutes.
Calories
380 Cal
Fat
13 g
Carbs
56 g
Protein
13 g
Fiber
6.8 g
Sugar
6.6 g
Cholesterol
40 mg
Sodium
1200 mg


Nutrients

Fiber     6.8 g
Fat     13 g
Sugar     6.6 g
Carbs     56 g
Protein     13 g
Calories     380 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     4 g
Fat, Sat     7.8 g
Fat, Trans     0 g
Fat, Percent     32 %

Vitamins

Vitamin, K     27 mcg     22 %
Vitamin, A     11000 IU     370 %
Vitamin, B12     0.4 mcg     16 %
Niacin     6.8 mg     43 %
Riboflavin     0.4 mg     32 %
Vitamin, C     32 mg     35 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.8 mg     48 %
Vitamin, E     2.4 mg     16 %
Panto, Acid     1.3 mg     27 %
Choline     38 mg     6.9 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     320 mg     45 %
Magnesium     87 mg     21 %
Copper     0.6 mcg     63 %
Fluoride     150 mcg     3800 %
Zinc     1.5 mg     14 %
Cholesterol     40 mg     0.5 %
Sodium     1200 mg     82 %
Selenium     1.9 mcg     3.4 %
Manganese     1 mg     15 %
Potassium     1700 mg     37 %
Iron     4.5 mg     56 %