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Pumpkin Soup With Millet Recipe
|Peeled pumpkin||8 Cup (128 tbs), cubed|
|Tomatoes||3 , peeled, quartered|
|Potatoes||3 , diced|
|Water||5 Cup (80 tbs)|
|Uncooked millet||4 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
Calories 191 Calories from Fat 24
% Daily Value*
Total Fat 3 g4%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 5.1 mg1.7%
Sodium 84.7 mg3.5%
Total Carbohydrates 40 g13.3%
Dietary Fiber 3.4 g13.7%
Sugars 8.5 g
Protein 4 g8.9%
Vitamin A 180.5% Vitamin C 51.8%
Calcium 7% Iron 10.4%
*Based on a 2000 Calorie diet
Cover, and simmer until pumpkin is soft.
Mash with a potato masher or puree in blender until smooth.
Return to kettle and reheat.
Add the butter or margarine.
Salt and pepper to taste.
Remove from heat, and add cream.
NOTE: Rice, buckwheat, whole oats, or barley may be used in place of the millet.