Pumpkin Soup
Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
92
Calories
6g
Protein
17g
Carbs
1g
Fat
4g
Fiber
9g
Sugar
23mg
Sodium
Saturated Fat 0 g · Cholesterol 12 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
3 cups
beef round roast, sliced thinly (thaw if frozen)
1/4 pound
pumpkin without salt
2 cans · about 30 ounces
maple syrup
2 tablespoons · or brown sugar
black pepper
1/4 teaspoon
cinnamon
1/2 teaspoon · optional
onions, diced
1/4 cup
Instructions
- 1
In a medium-sized pot, bring water to a boil.
- 2
Add beef roast to boiling water. Boil for 5 to 10 minutes.
- 3
Add pumpkin, maple syrup, and pepper to pot. If using cinnamon, add that too. Mix well.
- 4
Lower heat and cook for about 10 minutes.
- 5
Put 2 teaspoons of onion on top of each bowl of soup. Serve hot.
Notes
- •Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer.
- •See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
