Pumpkin soup – Mayo Clinic
1 min read
By Mayo Clinic Personnel
Number of servings
Serves 4
- Healthful carb
- Lower Sodium
- Reduced Unwanted fat
Ingredients
- 3/4 cup drinking water, divided
- 1 small onion, chopped
- 1 can (15 ounces) pumpkin puree
- 2 cups unsalted vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon floor nutmeg
- 1 cup unwanted fat-free milk
- 1/8 teaspoon black pepper
- 1 environmentally friendly onion prime, chopped
Directions
In a huge saucepan, heat 1/4 cup water over medium warmth. Include onion and cook dinner until eventually tender, about 3 minutes. Don’t let the onion dry out.
Include remaining h2o, pumpkin, broth, cinnamon and nutmeg. Provide to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook dinner until warm. Really don’t boil.
Ladle soup into warmed bowls and garnish with black pepper and environmentally friendly onion tops. Provide instantly.
Dietary assessment per serving
Serving sizing: 1 cup
- Overall carbohydrate 13 g
- Nutritional fiber 4 g
- Sodium 58 mg
- Saturated extra fat Trace
- Whole fat 1 g
- Trans unwanted fat g
- Cholesterol 1 g
- Energy 75
- Protein 3 g
- Monounsaturated fat 1 g
- Overall sugars 7 g
- Included sugars g
July 14, 2021

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