RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2968
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| Recipe Name: |
Pumpkin Ginger Soup |
| Source: |
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Submitted by: |
Administrator |
Last Modified: |
2018-11-18
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.90
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
15 Ounce(wt)s pumpkin, puree canned
1 Tablespoon ginger root grated
5 fl ozs milk, evaporated
-1 fl oz tabasco
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Directions:
In a large saucepan, combine pumpkin, broth, nectar, ginger and garlic. Bring to a boil; reduce heat. Simmer, uncovered, 30 minutes; stirring occasionally.
Whisk in milk, peanut butter, vinegar and tabasco, until smooth. Stir in cilantro, if using.
Serve with sour cream and dried thai chiles, if desired. |
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| Nutrition per Serving: |
| Calories: |
318 |
Total Carbs: |
21.2 |
Net Carbs: |
16.2 |
| Cholesterol: |
10.4 |
Fat: |
24.2 |
Protein: |
13.32 |
| Fiber: |
4.95 |
Sodium: |
320.97 |
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