Ingredients
3 cups water
1/4 pound beef round roast
thawed
sliced thinly
2 cans low-sodium pumpkin (about 30 ounces)
2 tablespoons maple syrup (or 2 tablespoons brown sugar)
1/4 teaspoon black pepper
1/2 teaspoon cinnamon (optional)
1/4 cup onions
diced
Steps
In a medium-sized pot, bring water to a boil.
Add beef roast to boiling water. Boil for 5 to 10 minutes.
Add pumpkin, maple syrup, and pepper to pot. If using cinnamon, add that too. Mix well.
Lower heat and cook for about 10 minutes.
Put 2 teaspoons of onion on top of each bowl of soup. Serve hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 133 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 14 mg |
| Sodium | 18 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Total Sugars | 9 g |
| Added Sugars included | 4 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 52 mg |
| Iron | 2 mg |
| Potassium | 345 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pumpkin Soup. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.