Pumpkin Soup With Millet Recipe
Ingredients
| Peeled pumpkin | 8 Cup (128 tbs), cubed | |
| Tomatoes | 3 , peeled, quartered | |
| Potatoes | 3 , diced | |
| Water | 5 Cup (80 tbs) | |
| Uncooked millet | 4 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Cream | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
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
Directions
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.
Chef
