Pumpkin Soup

Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.34/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Fat
• Low-Carb

Tags

• quick
• healthy
• comfort food
• savory
• budget-friendly

Ingredients

• 3 cup water
• 0.25 pound beef round roast (sliced thinly, thaw if frozen)
• 2 can pumpkin (without salt)
• 2 tablespoon maple syrup (or brown sugar)
• 0.25 teaspoon black pepper
• 0.5 teaspoon cinnamon
• 0.25 cup onions (diced)

Instructions

1. In a medium-sized pot, bring water to a boil.
2. Add beef round roast to boiling water.
3. Boil for 5 to 10 minutes.
4. Add pumpkin, maple syrup, and black pepper to pot.
5. If using cinnamon, add that too.
6. Mix well.
7. Lower heat and cook for about 10 minutes.
8. Put 2 teaspoons of onion on top of each bowl of soup.
9. Serve hot.

Nutrition (per serving)

• Calories: 92
• Protein: 5.7 g
• Carbohydrates: 16.7 g
• Fat: 1 g
• Fiber: 4.4 g
• Sodium: 23 mg
• Saturated Fat: 0.5 g
• Sugar: 9.1 g
• Cholesterol: 12 mg