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Canned Pumpkin Soup

Healthycooking's picture
Ingredients
  Green onions 3 , sliced
  Margarine 2 Tablespoon
  Canned pumpkin 2 , pureed
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Ginger 1⁄4 , ground
  Turmeric 1⁄8 Teaspoon
  Skim milk 2 Cup (32 tbs)
  Instant chicken bouillon 4 Teaspoon, dissolved in warm water
  Water 1 Quart
  Chives/Parsley, chopped 1 Tablespoon, chopped
Directions

GETTING READY
1) Blend flour, salt and spices with 1/3 cup of milk.

MAKING
2) Fry the onion quickly in margarine by turning frequently, also add pumpkin and stir well.
4) Now add the blended liquid into the pumpkin mixture.
5) Add the remaining milk, and cook, stirring all the while for 5 to 10 minutes ,until the mixture slightly thickens.
6) Ensure that the mixture does not boil.
7) Add in the bouillon,stir well and allow the mixture to boil. (In case the soup separates due to overheating, blend to restore the consistency.)

SERVING
8) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 141 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 1.2 g6.2%

Trans Fat 0 g

Cholesterol 2.3 mg0.8%

Sodium 547.9 mg22.8%

Total Carbohydrates 16 g5.2%

Dietary Fiber 0.7 g2.8%

Sugars 7.6 g

Protein 5 g10.2%

Vitamin A 16% Vitamin C 12.7%

Calcium 15.4% Iron 4%

*Based on a 2000 Calorie diet

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Canned Pumpkin Soup Recipe