Health & Medical

Pumpkin soup

By Mayo Health facility Workers

Dietitian’s tip:

It is seemingly you’ll presumably presumably presumably make your dangle pumpkin puree by roasting a minute pie pumpkin and processing the flesh in a blender or food processor.

Form of servings

Serves 4

  1. Healthy carb
  2. Low Sodium
  3. Low Corpulent

Substances

  1. 3/4 cup water, divided
  2. 1 minute onion, chopped
  3. 1 can (15 ounces) pumpkin puree
  4. 2 cups unsalted vegetable broth
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1 cup full-free milk
  8. 1/8 teaspoon dim pepper
  9. 1 inexperienced onion high, chopped

Instructions

In a clear saucepan, warmth 1/4 cup water over medium warmth. Add onion and prepare dinner until gentle, about 3 minutes. Don’t let the onion dry out.

Add last water, pumpkin, broth, cinnamon and nutmeg. Reveal to a boil, reduce warmth and simmer for 5 minutes. Creep in the milk and prepare dinner until hot. Don’t boil.

Ladle soup into warmed bowls and garnish with dim pepper and inexperienced onion tops. Support immediately.

Dietary diagnosis per serving

Serving dimension: 1 cup

  • Total carbohydrate 13 g
  • Dietary fiber 4 g
  • Sodium 58 mg
  • Saturated full Impress
  • Total full 1 g
  • Trans full 0 g
  • Cholesterol 1 g
  • Energy 75
  • Protein 3 g
  • Monounsaturated full 1 g
  • Total sugars 7 g
  • Added sugars 0 g

July 14, 2021

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