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Rice Soup with Pumpkin Recipe

Rice Soup with Pumpkin Recipe

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Ingredients:

Serving

1/2 cup long- grain white rice , rinsed well
1 1/4 cups (1/4-inch- dice) fresh pumpkin or butternut squash
6 cups water
1 tbsp minced peeled fresh ginger
1 1/2 tsp salt , or to taste
accompaniments: thinly sliced scallion , very finely julienned ginger, chopped salted peanuts , and chinese hot oil

Directions:

Combine all ingredients in a 3- to 4-quart heavy pot and bring to a boil, stirring occasionally. Simmer, covered, stirring occasionally, until thickened and creamy, about 1 1/2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	10.63 Kcal (45 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	879.72mg	37%
Potassium	129.66mg	3%
Total Carbs	2.81g	1%
Sugars	1.12g	4%
Dietary Fiber	0.39g	2%
Protein	0.39g	1%
Vitamin C	3.3mg	6%
Iron	0.4mg	2%
Calcium	43.9mg	4%

Amount Per 100 g
Calories	2.69 Kcal (11 kJ)
Calories from fat	0.03 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	222.43mg	37%
Potassium	32.78mg	3%
Total Carbs	0.71g	1%
Sugars	0.28g	4%
Dietary Fiber	0.1g	2%
Protein	0.1g	1%
Vitamin C	0.8mg	6%
Iron	0.1mg	2%
Calcium	11.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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