Austrian Style Pumpkin Soup
- Number of Servings: 2
Ingredients
2 cups pumpkin puree (fresh puree is best, I make mine by baking a long neck pumpkin, peeled and seeded, in some water, then puree)1/4 cup water (add more to achieve desired consistency)2 teaspoons beef soup granules2 tablespoons Crema Mexicana (in Vienna they use creme fraiche, but we don't have that here in the US, at least that I can find)
Combine pumpkin puree with beef bouillon granules and water. Heat through. Stir in Crema and serve. An alternate way to make this is to cook your pumpkin in beef broth instead of using the bouillon and water. I keep fresh pumpkin puree in my freezer, so the bouillon way is easier and faster for me. Recipe serves 2.
Number of Servings: 2
Recipe submitted by SparkPeople user SUZIBELL.
Number of Servings: 2
Recipe submitted by SparkPeople user SUZIBELL.
Nutritional Info Amount Per Serving
- Calories: 90.0
- Total Fat: 2.7 g
- Cholesterol: 10.0 mg
- Sodium: 660.7 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
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