Haitian Pumpkin Soup
Prepare meat seasoning with garlic, thyme, pepper, shallot, scallion, and salt. Marinade meat for 1 hour up to 1 day.
While meat is marinading, bring peeled, cleaned and cubed butternut squash to a boil in six cups of water. Cook until tender. Puree. You can substitute any winter squash or pumpkin. Frozen squash will also work.
In stock pot, brown meat adding tomato past and small amounts of water to caramelize. Add 3 cups of water and pureed pumpkin. Bring to a boil. Add the vegetables and tomato sauce and cook for 1 hour. Remove Scotch Bonnet while still whole. (Scotch Bonnet is for flavor, not heat)
Add pasta and cook until tender. Taste and season as necessary.
Makes 10 1 cup servings.
1 CUP = 2 WeightWatcher Momentum Points, 7 P+ Points
Original Recipe called for 1 lb. of stew beef. I need nutritional information for 1.33 lb
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1289g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 411 | ||
Calories from Fat: 28 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 4654.2mg | 160 % | |
Potassium 4272.9mg | 112 % | |
Total Carbohydrate 92.8g | 27 % | |
Dietary Fiber 20.5g | 82 % | |
Sugars, other 72.3g | ||
Protein 18.6g | 27 % | |
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: 411
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