昼食簡単

Pumpkin Soup

Name: Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 cups water; 1/4 pound beef round roast, sliced thinly (thaw if frozen); 2 cans pumpkin without salt; 2 tablespoons maple syrup; 1/4 teaspoon black pepper; 1/2 teaspoon cinnamon; 1/4 cup onions, diced

Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness.

30 min6 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 cup

カロリー

タンパク質

17g

炭水化物

脂質

食物繊維

糖類

23mg

ナトリウム

飽和脂肪酸 0 g · コレステロール 12 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

メモ

•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.

出典: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

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