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Spicy Pumpkin Soup With Green Chili Swirl

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.9359
Energy (kCal)351.6366
Carbohydrates (g)18.2086
Total fats (g)25.2314
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.). | 2. Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture. | 3. Bring to a boil; reduce heat to medium. | 4. Simmer, uncovered, 5 minutes, stirring occasionally. | 5. Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt. | 6. Run tip of spoon through dollops to make swirl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green chilies 1 can diced drained 43.7631 9.5862 1.5004 0.5627
    cream 1/4 cup sour reduced fat 198.0 3.99 2.178 20.808000000000003
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    pack pumpkin 1 can solid - - - -
    chicken broth 1 can reduced sodium fat free 94.55 2.2875 13.481 3.1719999999999997
    water 1/2 cup 0.0 0.0 0.0 0.0
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    red pepper 1/8 teaspoon ground 0.1562 0.0344 0.0073 0.0017
    salt - - - -

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



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