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Light Cream of Tomato and Pumpkin Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3055
Energy (kCal)1295.1539
Carbohydrates (g)69.0382
Total fats (g)116.0862
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. if your pumpkin is still frozen throw it in a big pot with the milk, broth cubes, and half the can of tomatoes, bring to a boil and simmer until the pumpkin is thawed. | 2. with a potato masher or an immersion blender, mash/blend the pumpkin and tomatoes in, it doesn't have to be perfectly smooth. | 3. add rest of ingredients and simmer until onions are soft and flavors blended. | 4. serve with bread and a simple salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    vegetable bouillon cube 2 - - - -
    milk 2 cups low-fat 1104.0 26.592 10.992 114.432
    tomato 800 ml canned diced drained 139.9902 31.0413 7.3038 1.2173
    pumpkin 1 1/2 cups cooked drained 7.425 1.6236 0.5098 0.0346
    salt pepper - - - -
    milk 1/4 cup low fat powdered 1104.0 26.592 10.992 114.432
    white onion 1/2 chopped 32.0 7.472 0.88 0.08
    dill 1 teaspoon 6.405 1.1586 0.3356 0.3053
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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