ForkwisePumpkin Soup
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 cups water
- ¼ lb beef round roast, thawed, sliced thinly
- 2 cans low-sodium pumpkin (about 30 ounces)
- 2 tbsp maple syrup (or 2 tablespoons brown sugar)
- ¼ tsp black pepper
- ½ tsp cinnamon (optional)
- ¼ cup onions, diced
Method
- 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.
Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer. site. Learn more about: Pumpkins Onions
Nutrition per serving
Serving size: 1 cup
- 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
- Protein: 8 g
Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.
Video
Video by USDA Food and Nutrition Service, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations · Reformatted; ingredient quantities parsed
Photo: Soup made of pumpkin by Bigvai Muhoti (CC BY-SA 4.0) · source
