Pumpkin Soup
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Ingredients
- 3 cups water
- 1/4 pound beef round roast, thawed, sliced thinly
- 2 cans low-sodium pumpkin (about 30 ounces)
- 2 tablespoons maple syrup (or 2 tablespoons brown sugar)
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup onions, diced
Instructions
- In a medium-sized pot, bring water to a boil.
- Add beef roast to boiling water. Boil for 5 to 10 minutes.
- Add pumpkin, maple syrup, and pepper to pot. If using cinnamon, add that too. Mix well.
- Lower heat and cook for about 10 minutes.
- Put 2 teaspoons of onion on top of each bowl of soup. Serve hot.
Nutrition
| Calories | 133 |
|---|---|
| Protein | 8 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 18 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations