broccoli cheese soup with pumpkin puree
tasteovers by jackie
tasteovers by jackie
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Ingredients

  • 4 servings
  • 1 1/2 cups each
  • 2 tablespoons
  • 2 tablespoons whole
  • 2 cups red
  • 2 cups
  • 3/4 cup unsalted
  • pumpkin puree
  • 2 teaspoons unsalted butter
  • 1 medium yellow onion
  • 1 small
  • 8 ounces chopped fresh broccoli florets
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground turmeric
  • 3 1/2 ounces finely shredded
  • 13 g total
  • fat
  • 6 g saturated fat,
  • 600 mg so
  • 14 g total
  • 3 g dietary fiber,
  • 7 g sugars
  • 9 g protein
  • 47 g total
  • fat
  • 30 g saturated fat,
  • 950 mg so
  • 19 g total
  • 3 g dietary fiber,
  • 3 g sugars
  • 21 g protein
  • 0 in 5.4pt 0in 5.4pt;
  •  
  • mso-para-margin

Instructions

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