Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ lb. pumpkin
- 1 pint water or stock
- 2 ozs. shrimp, if liked
- 1 pint milk
- 2 ozs. flour
- 2 ozs. margarine
- eschallot
- celery
- thyme
- salt
- white pepper
- salt and pepper to taste
Directions
Cut pumpkin into pieces.
Clean shrimp.
Put eschallot, celery and thyme tied together, into water or stock and bring to the boil. Add pumpkin, salt and pepper to taste. Reduce heat and leave to simmer.
Make white sauce using margarine, flour and milk. Add salt and pepper.
Remove stock from heat. Remove eschallot etc., and pass all other ingredients through a sieve.
Add stock to white sauce. Correct the flavor and consistency, adding more milk if too thick.
Serve hot with croutons.
Category:Guyanese Recipes
Category:Guyanese Soups