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Asian Pumpkin Soup

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Ingredients
  Butter 2 Ounce
  Pumpkin 1 1⁄2 Pound, skinned, deseeded and cut into large pieces
  Warm water 1⁄4 Pint (150 Milliliter)
  Grated nutmeg 1⁄4 Teaspoon
  Dried thyme 1 Pinch
  Milk 2 1⁄2 Pint (1.5 Liter)
  Long grain white rice 2 Ounce (50 Gram)
  Salt To Taste (To Garnish)
  Pepper To Taste (To Garnish)
Directions

1. Melt the butter in a large saucepan. Add the pumpkin, stir well and cook over a low to moderate heat for 10 minutes. Add the measured warm water, nutmeg, thyme and salt and pepper to taste. Cover and cook over a high heat until the pumpkin is soft.
2. Puree the pumpkin mixture in a blender or food processor, with a little of the milk if necessary, until smooth. Transfer to a clean saucepan.
3. Add the remaining milk and rice to the pumpkin puree in the pan. Stir well and cook, covered, for 30 minutes, or until the rice is tender, stirring from time to time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy

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4.06
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1520 Calories from Fat 769

% Daily Value*

Total Fat 87 g133.2%

Saturated Fat 52.3 g261.5%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 898.7 mg37.4%

Total Carbohydrates 154 g51.3%

Dietary Fiber 4.7 g18.7%

Sugars 72.9 g

Protein 50 g100.3%

Vitamin A 1058.3% Vitamin C 102.7%

Calcium 154.7% Iron 39.6%

*Based on a 2000 Calorie diet

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Asian Pumpkin Soup Recipe