Pumpkin and rice soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Vegetable oil |
| 4 | cups | Chicken broth |
| 1 | can | Pumpkin (16 ounces) |
| ½ | cup | To 1 cup fresh pumpkin (opt) |
| ;finely grated | ||
| ½ | teaspoon | Coriander; ground |
| ¼ | teaspoon | Red pepper flakes |
| ¼ | teaspoon | Nutmeg; ground |
| 3 | cups | Hot cooked rice |
| Cilantro sprigs for garnish | ||
Directions
Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender. Stir in remaining ingredients except rice and garnish. Bring to a boil. Reduce heat; simmer, uncovered, 5 to 10 minutes. Top each serving with ½ cup rice.
Garnish with cilantro sprigs.
Per serving: Calories: 215; protein: 7.2g; fat: 3.8g; sodium: 913mg; cholesterol: 0mg.
Posted by Nancy Vaine, Stealth Moderator, the LOW-FAT echo. Available from 1:141/427 and many fine COOKFDN sites.
Submitted By BOBBI ZEE On 10-25-94