No Spam Recipes

Pumpkin Soup

Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness.

Serves 6 · Protein Foods

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 cups water
  • 1/4 pound beef round roast, thawed, sliced thinly
  • 2 cans low-sodium pumpkin (about 30 ounces)
  • 2 tablespoons maple syrup (or 2 tablespoons brown sugar)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup onions, diced

Steps

  1. In a medium-sized pot, bring water to a boil.
  2. Add beef roast to boiling water. Boil for 5 to 10 minutes.
  3. Add pumpkin, maple syrup, and pepper to pot. If using cinnamon, add that too. Mix well.
  4. Lower heat and cook for about 10 minutes.
  5. Put 2 teaspoons of onion on top of each bowl of soup. Serve hot.
Nutrition (per serving)
Calories133
Protein8.0 g
Fat2.0 g
Carbs17.0 g
Fiber4.0 g
Sodium18 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)