Pumpkin and rice soup

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Recipe by: etychiane

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion; chopped ;finely grated
1 Clove garlic; minced 1/2 ts Coriander; ground
1 tb Vegetable oil 1/4 ts Red pepper flakes
4 c Chicken broth 1/4 ts Nutmeg; ground
1 cn Pumpkin (16 ounces) 3 c Hot cooked rice
1/2 c To 1 cup fresh pumpkin (opt) Cilantro sprigs for garnish

Cook onion and garlic in oil in a large saucepan or Dutch oven over
medium heat until onion is tender. Stir in remaining ingredients
except rice and garnish. Bring to a boil. Reduce heat; simmer,
uncovered, 5 to 10 minutes. Top each serving with 1/2 cup rice.
Garnish with cilantro sprigs.

Per serving: Calories: 215; protein: 7.2g; fat: 3.8g; sodium: 913mg;
cholesterol: 0mg.

Posted by Nancy Vaine, Stealth Moderator, the LOW-FAT echo. Available
from 1:141/427 and many fine COOKFDN sites.
Submitted By BOBBI ZEE On 10-25-94