Pumpkin And Rice Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 medium: Onion, chopped
, finely grated
1 Clove: garlic, minced
1/2 tsp: Coriander, ground
1 tbsp: Vegetable oil,
1/4 tsp: Red pepper flakes,
4 cup: Chicken broth,
1/4 tsp: Nutmeg, ground
1 can: Pumpkin, 16 ounces
3 cup: Hot cooked rice,
1/2 cup: To 1 cup fresh pumpkin, opt
Cilantro sprigs for garnish,
Directions:
Cook onion and garlic in oil in a large saucepan or Dutch oven over
medium heat until onion is tender. Stir in remaining ingredients
except rice and garnish. Bring to a boil. Reduce heat; simmer,
uncovered, 5 to 10 minutes. Top each serving with 1/2 cup rice.
Garnish with cilantro sprigs.
Per serving: Calories: 215; protein: 7.2g; fat: 3.8g; sodium: 913mg;
cholesterol: 0mg.
Posted by Nancy Vaine, Stealth Moderator, the LOW-FAT echo. Available
from 1:141/427 and many fine COOKFDN sites.
Submitted By BOBBI ZEE On 10-25-94
Source from luhu.jp
medium heat until onion is tender. Stir in remaining ingredients
except rice and garnish. Bring to a boil. Reduce heat; simmer,
uncovered, 5 to 10 minutes. Top each serving with 1/2 cup rice.
Garnish with cilantro sprigs.
Per serving: Calories: 215; protein: 7.2g; fat: 3.8g; sodium: 913mg;
cholesterol: 0mg.
Posted by Nancy Vaine, Stealth Moderator, the LOW-FAT echo. Available
from 1:141/427 and many fine COOKFDN sites.
Submitted By BOBBI ZEE On 10-25-94
Source from luhu.jp