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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and chop the onions, and peel and mince the garlic. | 2. Brown the onions in the butter, and stir in the garlic. | 3. Add the pumpkin and broth and bring to a simmer. | 4. Add the bay leaves, celery in large chunks, marjoram, parsley and chives. | 5. Simmer until tender, about 45 minutes. | 6. Remove the pumpkin pieces and set aside. | 7. Press everything else through a strainer, and discard all solids. | 8. Puree the pumpkin and return it to the soup. | 9. Add the cinnamon and cream. | 10. Reheat and serve. | 11. If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above. | 12. Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream. | 13. Use 3 cups pureed pumpkin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			88.0	20.548000000000002	2.42	0.22
garlic	2	cloves		8.94	1.9836	0.3816	0.03
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
pumpkin	900		peeled cubed	4455.0	974.16	305.91	20.79
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
bay leaf	3			-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
marjoram	2	tablespoons	minced	9.214	2.059	0.4304	0.2394
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
chive	2	tablespoons	minced	1.8	0.261	0.1962	0.0438
cinnamon	1/4	teaspoon		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.