Pineapple And Pumpkin Soup Recipe
Ingredients
| Chopped onions | 1⁄2 Cup (8 tbs) | |
| Minced parsley | 1 Tablespoon | |
| Butter | 4 Tablespoon | |
| Canned pumpkin | 1 81⁄100 Pound (2 Cans, 1 Pound 13 Ounces Each) | |
| Crushed pineapple | 2 Can (20 oz), drained (2 Cans) | |
| Water | 1 Cup (16 tbs) | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Light cream | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 364 Calories from Fat 236
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 16.7 g83.3%
Trans Fat 0 g
Cholesterol 88.4 mg29.5%
Sodium 293.1 mg12.2%
Total Carbohydrates 30 g9.9%
Dietary Fiber 3.9 g15.5%
Sugars 16.9 g
Protein 5 g10.2%
Vitamin A 339.7% Vitamin C 25.7%
Calcium 13.9% Iron 9%
*Based on a 2000 Calorie diet
Directions
Add the pumpkin and pineapple; cook over low heat 10 minutes, stirring frequently.
Add the water; cover and cook over low heat 30 minutes.
Mix the cornstarch with the milk; stir into the pumpkin mixture, mixing steadily to the boiling point.
Blend in the cream and salt.
Cook over low heat 10 minutes.
Chef
