Try this Pumpin Soup recipe, or contribute your own.
Suggest a better descriptionSource: le cordon blue
1. Prepare pumpkin. Cut a wide hole around the stem of the pumpkin. Use a large spoon, dig out pulp and discard. Remove the skin and chop meat into pieces.
2. Prepare soup. Place pumpkin, potato, tomato, and grass in a large pan and add stock. Season with salt and black pepper to taste. Bring to a boil, rudec head and simmer for 25-30 min until potatoes soften. Remove the lemon grass stalk and discard.
3. Prepare rice. While soup i cooking, add the rice to a small pot of boiling water. Stir until boiling. Cook rice for 12 minutes until softened.
4. Blend soup. Transfer soup to food processor and blend until smooth. Return to a clean pot. Add nutmeg and pine curd. Soup should be thick but sippable. If too thick, add a little milk. Stir in rice, butter and cream, and heat again. Serve with serving bowls and decorate with black pepper and herbs to taste.
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Serving Size: 1 Serving (702g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 291 | ||
Calories from Fat: 66 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 17.5mg | 5 % | |
Sodium 605.4mg | 21 % | |
Potassium 1451.9mg | 38 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 40g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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