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Classic Cold Pumpkin Soup Recipe
|Beef stock/Water and beef bouillon cubes||3 Cup (48 tbs)|
|Peeled chopped tomatoes/Canned italian plum tomatoes||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Mashed cooked pumpkin||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Chopped chives/Chopped parsley||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 393 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 4.9 g24.5%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 3783.4 mg157.6%
Total Carbohydrates 58 g19.3%
Dietary Fiber 10.8 g43.1%
Sugars 26.6 g
Protein 27 g54.7%
Vitamin A 48.9% Vitamin C 70.3%
Calcium 38.6% Iron 19.3%
*Based on a 2000 Calorie diet
Cover and simmer for 15 minutes.
Remove bay leaf and cool.
Rub mixture through a food mill or puree in an electric blender.
Return to pan, add pumpkin, salt and pepper and simmer for 1 minute.
Stir in milk.
Chill soup and serve in chilled soup bowls garnished with chopped chives or parsley.