Creamy Pumpkin Soup (microwave)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Hot water |
| 3/4 | c | Canned pumpkin |
| 3 | T | Thinly sliced green onions |
| 2 | t | Frozen orange juice |
| concentrate | ||
| 1 1/2 | t | Low-sodium instant chicken |
| bouillon granules | ||
| 1/4 | t | Cinnamon |
| 1/8 | t | Ginger |
| 1/2 | c | Skim milk |
INSTRUCTIONS
Favorite Pumpkin Recipes By Betty Gabbert In a 1 quart casserole, combine all ingredients, except milk. Mix well. Cover. Microwave at high for 3 1/2 to 5 1/2 min. or until bubbly and onions are just tender-crisp, stirring once. Stir in milk. Microwave at high for 30 seconds to 1 min. longer or until hot. Stir before serving. Posted to MM-Recipes Digest V4 #6 by janet <tjw@defnet.com> on Feb 09, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears ‘Depart from me, for I never knew you\”?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 538
Calories From Fat: 34
Total Fat: 3.7g
Cholesterol: 2.5mg
Sodium: 4873.1mg
Potassium: 2723.2mg
Carbohydrates: 105.8g
Fiber: 7.9g
Sugar: 93.2g
Protein: 25.2g