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- 1 medium leek
- 1 cup (8oz, 240gr) pumpkin purée
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs butter
- 2 tsp tomato paste
- pinch of nutmeg
- 1/8 tsp ground ginger
- 1 tsp marjoram
- more chicken stock, sherry or water if needed
- 1 – 2 tbs Greek or plain yogurt
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 178g | |
| Calories 318 | |
| Calories from Fat 125 | 39% |
| Total Fat 14.26g | 18% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 200mg | 8% |
| Potassium 297mg | 8% |
| Total Carbs 19.21g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 11.63g | 8% |
| Protein 2.53g | 4% |
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