午餐简单

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 份

营养成分（每份）

每份数值 · 每份分量: 1 cup

卡路里

蛋白质

17g

碳水

脂肪

膳食纤维

糖

23mg

钠

饱和脂肪 0 g · 胆固醇 12 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

备注

•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.

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

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