점심쉬움

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 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 cup

칼로리

단백질

17g

탄수화물

지방

식이섬유

당류

23mg

나트륨

포화지방 0 g · 콜레스테롤 12 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

메모

•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.

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

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