Pumpkin & Rice Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 medium: onion, chopped
1 clove: garlic, minced
1 tablespoon: vegetable oil,
4 cup: chicken broth,
1 can: pumpkin (16 ounces),
1/2 cup: to 1 cup fresh pumpkin (opt),
1: , finely grated
1/2 teaspoon: coriander, ground
1/4 teaspoon: red pepper flakes,
1/4 teaspoon: nutmeg, ground
3 cup: hot cooked rice,
1: 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.
Yield: 6 servings
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.
Yield: 6 servings
Source from luhu.jp
Tags
Vegetables