Korean Pumpkin Soup


Food.com
40 mins (prep 10, cooking 30)
5 ingredients
4 servings
I thought I'd died and went to heaven when my Korean friend served me this soup for the first time. Cornstarch can be substituted for the rice flour, if necessary, but the taste will be compromised.

Categories:  served-hot , <-60-mins , beginner-cook , seasonal , equipment , soups-&-stews , asian , low-fat , low-cholesterol , easy , small-appliance , main-dish , inexpensive , vegetarian , squash , healthy-2 , low-sat.-fat , food-processor~blender , taste~mood , low-in... , time-to-make , korean , low-protein , holiday , 5-ingredients-or-less , low-calorie , winter , presentation , fall , healthy , vegetable , savory ,
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Ingredients

Nutrition

Serving Size (490.99 g)
Servings 4
Amount per Serving
Calories 178.72 Calories from Fat 5.22
% Daily Value *
Total Fat 0.58g 3.56%
Saturated Fat 0.27g 5.49%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1167.55mg 194.59%
Total Carbohydrate 44.08g 58.77%
Dietary Fiber 2.54 g 40.7%
Sugars 20.45 g %
Protein 5.17g 41.38%
Vitamin A 40283.52IU% Vitamin C 42.59mg%
Calcium 100.91mg% Iron 3.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 

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