Pumpkin Soup II Recipe - Cooking Index
Pumpkin Soup II Recipe - Cooking Index
| 1 | Onion - minced (large) | |
| 2 cups | 474ml | Defatted chicken stock or vegetable broth |
| 1 1/2 cups | 355ml | Pureed cooked pumpkin |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/4 teaspoon | 1.3ml | Hot-pepper sauce |
| 1/4 cup | 27g / 1oz | Toasted pumpkin seeds |
In a 2-quart saucepan, cook the onions in 2 tablespoons of the stock or broth until limp.
Add the remaining stock, pumpkin, oregano and hot-pepper sauce. Simmer for 15 minutes.
Serve sprinkled with pumpkin seeds.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 60; Fat: 1.3 grams (20% of calories); Cholesterol: 1 milligrams; Sodium: 16 milligrams; Fiber (grams) 4.3.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
Average rating:
10 (2 votes)
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