Curried Pumpkin Soup

1. Melt butter in a soup pot, and sautee chopped onion, leeks and garlic.

2. When veggies are tender stir in flour and mix well.

3. Add broth, pumkin, potatoes and spices.

4. Bring to a boil and simmer for about 10-15 minutes to combine flavors.

5. Puree the soup with an arm mixer or in the blender.

6. If using a blender, return soup to a soup pot.

7. Add raisins and cream, mix well.

8. Cook over medium heat until raisins soften, about 10 more minutes.

9. Serve hot sprinkled with chopped nuts or fresh parsley or cilantro.

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Nutrient	Quantity
Total fats	54.6473 g
Protein	18.2288 g
Carbohydrates	135.8145 g
Energy	1039.9269 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6822 g
Water	369.3468 g
Aspartic acid	1.37 g
Calcium, Ca	478.623 mg
Lutein + zeaxanthin	3385.76 g
Fiber, total dietary	17.8158 g
Fatty acids, total trans-polyenoic 13:0	0.01 g
Carotene, beta	1854.4245 g
Niacin	4.9848 mg
Vitamin A, RAE	547.5929 g
Arginine	1.3507 g
Riboflavin	0.6184 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0321 g
Fatty acids, total saturated 20:1	0.0217 g
Glutamic acid	2.8703 g
Sodium, Na	122.194 mg
Fatty acids, total saturated 16:1 undifferentiated	1.263 g
Total lipid (fat)	54.6473 g
Manganese, Mn	3.026 mg
Fructose	1.0025 g
Proline	0.8389 g
Fatty acids, total saturated 16:0	12.2728 g
Fatty acids, total saturated 8:0	0.3724 g
Sucrose	0.7711 g
Choline, total	61.1363 mg
Sugars, total	62.7294 g
Serine	0.7331 g
Fatty acids, total saturated 10:0	0.7565 g
Fatty acids, total saturated 18:0	4.6994 g
Vitamin B-6	1.0171 mg
Selenium, Se	12.6837 g
Ash	6.9568 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	15.7837 g
Pantothenic acid	1.3022 mg
Phenylalanine	0.6713 g
Copper, Cu	1.2304 mg
Betaine	3.6988 mg
Thiamin	0.649 mg
Retinol	328.8 g
Methionine	0.3315 g
Iron, Fe	9.1947 mg
Carbohydrate, by difference	135.8145 g
Phosphorus, P	583.6849 mg
Folate, total	210.9655 g
Tocopherol, gamma	0.1456 mg
Fatty acids, total saturated 4:0	1.3011 g
Fatty acids, total saturated 22:1 undifferentiated	0.0018 g
Alanine	0.6585 g
Cholesterol	133.2 mg
Valine	0.7676 g
Fatty acids, total saturated 18:2 undifferentiated	7.5806 g
Glycine	0.7257 g
Glucose (dextrose)	1.5226 g
Fatty acids, total saturated 14:0	4.1067 g
Zinc, Zn	3.1114 mg
Isoleucine	0.63 g
Fatty acids, total saturated 12:0	0.4404 g
Fatty acids, total polyunsaturated	8.2693 g
Leucine	1.0802 g
Tocotrienol, alpha	0.028 mg
Vitamin A, IU	5492.4543 IU
Folate, DFE	210.9655 g
Tryptophan	0.2175 g
Vitamin C, total ascorbic acid	50.3443 mg
Phytosterols	10.5853 mg
Galactose	0.0265 g
Fatty acids, total polyunsaturated 18:1 c	1.1015 g
Fatty acids, total saturated 6:0	0.3672 g
Tyrosine	0.5499 g
Vitamin B-12	0.24 g
Vitamin K (phylloquinone)	102.7443 g
Fatty acids, total saturated	25.7948 g
Histidine	0.355 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0016 g
Fatty acids, total monounsaturated	17.5864 g
Threonine	0.5611 g
Folate, food	210.9655 g
Vitamin D (D2 + D3)	0.72 g
Cryptoxanthin, beta	0.0908 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	6.0133 mg
Magnesium, Mg	179.5491 mg
Lysine	0.6893 g
Potassium, K	1579.8013 mg
Cystine	0.2295 g
Fluoride, F	4.37 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Garlic	2 cloves	8.94	1.9836	0.03
Whipping cream	1 cup	350.4	3.552	37.092
Cinnamon	1 pinch	0	0	0
Pumpkin	2 cups	9.9	2.1648	0.0462
Onion	1	28	6.538	0.07
Potato	2	0	0	0
Curry powder	2 tablespoons	40.95	7.0346	1.7653
black pepper	0	0	0	0
Nutmeg	1 pinch	0.7219	0.0678	0.0499
flour	2 tablespoons	72.285	15.8257	0.2804
Raisin	0.5 cup	249.15	65.604	0.3795
chicken stock	1 quart	0	0	0
leek	2 cups	108.58	25.187	0.534