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Pumpkin Soup With Millet

Natural.Foodie's picture
  Peeled pumpkin 8 Cup (128 tbs), cubed
  Tomatoes 3 , peeled, quartered
  Potatoes 3 , diced
  Water 5 Cup (80 tbs)
  Uncooked millet 4 Tablespoon
  Butter/Margarine 1 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Combine the pumpkin, tomatoes, potatoes, water, and uncooked millet in a large kettle.
Cover, and simmer until pumpkin is soft.
Mash with a potato masher or puree in blender until smooth.
Return to kettle and reheat.
Add the butter or margarine.
Salt and pepper to taste.
Remove from heat, and add cream.
NOTE: Rice, buckwheat, whole oats, or barley may be used in place of the millet.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 191 Calories from Fat 24

% Daily Value*

Total Fat 3 g4%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 5.1 mg1.7%

Sodium 84.7 mg3.5%

Total Carbohydrates 40 g13.3%

Dietary Fiber 3.4 g13.7%

Sugars 8.5 g

Protein 4 g8.9%

Vitamin A 180.5% Vitamin C 51.8%

Calcium 7% Iron 10.4%

*Based on a 2000 Calorie diet

Pumpkin Soup With Millet Recipe