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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. My directions---Melt butter and sauté onions and celery till translucent. | 2. Add flour to make a roux slowly adding flour. | 3. Add chicken stock, Worcestershire sauce, curry, parsley, pumpkin, and milk. | 4. Give a blend with the hand blender. | 5. Garnish with parsley. | 6. His directions---Flavour the chicken stock with onion and celery, then strain it. | 7. Chop the onion finely, and simmer until soft. | 8. Beat the milk, pumpkin, flour, curry powder, salt and pepper, add the butter and a few drops of Worcestershire sauce, add the stock, then stir until thick and boiled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	cups	warmed	172.8	16.944000000000003	12.095999999999998	5.76
pumpkin	1/2	cup	cooked pureed	2.475	0.5412	0.17	0.0116
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
onion	1			64.0	14.944	1.76	0.16
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
milk	1 1/2	1/2	low fat	828.0	19.944000000000003	8.244	85.824
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt pepper				-	-	-	-

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