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Mexican Corn and Pumpkin Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.7837
Energy (kCal)629.6696
Carbohydrates (g)54.3555
Total fats (g)6.3378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat EVOO in saucepan over medium-high heat. | 2. Add corn and chili powder; cook-stirring until fragrant (about 1 min). | 3. Stir in pumpkin and water; season with salt. | 4. Simmer until thickened slightly (about 5 min). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 tablespoon 378.25 0.0 84.15 2.125
    corn 10 ounces 243.8056 53.0136 9.2703 3.8272
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    pumpkin puree 15 ounces 378.25 0.0 84.15 2.125
    water 2 cups 0.0 0.0 0.0 0.0
    salt - - - -

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



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