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Pumpkin And Nutmeg Soup | ||||||||||||
Course : Soups Serves: 4 - 6 |
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Ingredients:
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Preparation / Directions:1. In a large saucepan melt the butter and saute the leeks, onion and garlic over low heat for 5-10 minutes. Add potato and pumpkin and cook for 5 minutes longer.
2. Add stock, nutmeg and bayleaf and then simmer uncovered until potatoes are tender.
3. Puree mixture. Return to saucepan with Carnation evaporated milk, parsley, salt and pepper. Bring to the boil then serve with warm crusty bread.
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Nutritional Information:846 Calories (kcal); 30g Total Fat; (30% calories from fat); 18g Protein; 140g Carbohydrate; 77mg Cholesterol; 355mg Sodium | ||||||||||||