Pumpkin Soup
Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness.
contains meat
Ingredients
US
Metric
- 710 ml water
- 115 g beef round roast (thawed, sliced thinly)
- 2 cans low-sodium pumpkin (about 30 ounces)
- 30 ml maple syrup (or 2 tablespoons brown sugar)
- 1 ml black pepper
- 2 ml cinnamon (optional)
- 60 ml onions (diced)
Steps
- In a medium-sized pot, bring water to a boil.
- Add beef roast to boiling water. Boil for 5 to 10 minutes.
- Add pumpkin, maple syrup, and pepper to pot. If using cinnamon, add that too. Mix well.
- Lower heat and cook for about 10 minutes.
- Put 2 teaspoons of onion on top of each bowl of soup. Serve hot.
Nutrition (per serving)
| Calories | 133 |
|---|---|
| Protein | 8.0 g |
| Fat | 2.0 g |
| Carbs | 17.0 g |
| Fiber | 4.0 g |
| Sodium | 18 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)