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    You are in: Home / Recipes / Angies Pumpkin Vichyssoise Recipe
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    Angies Pumpkin Vichyssoise

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    AussieGal Tracey's Note:

    I got this recipe from my friend Angie. My oldest son and husband hate any form of pumpkin, but will eat this soup by the gallon.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 kg pumpkin
    • 1/2 kg potato (about 4-5)
    • 2 onions, chopped finely
    • 6 cups water
    • 6 chicken stock cubes (1 cube per 1 cup of water)
    • 1 (400 ml) carton cream

    Directions:

    1. 1
      Cut pumpkin into small pieces and roast till both sides are golden.
    2. 2
      Peel potatoes, cut into cubes then place into water with chicken stock and onions.
    3. 3
      Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
    4. 4
      Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
    5. 5
      Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
    6. 6
      Add cream to taste then serve.

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    Ratings & Reviews:

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    Nutritional Facts for Angies Pumpkin Vichyssoise

    Serving Size: 1 (596 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 396.4
     
    Calories from Fat 182
    46%
    Total Fat 20.3 g
    31%
    Saturated Fat 12.4 g
    62%
    Cholesterol 67.8 mg
    22%
    Sodium 1787.3 mg
    74%
    Total Carbohydrate 49.0 g
    16%
    Dietary Fiber 4.7 g
    19%
    Sugars 6.8 g
    27%
    Protein 9.3 g
    18%

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