| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | 1 | servings | ||
INGREDIENTS
| 2 | md | Baking potatoes; peeled and cut into 2" pieces |
| 1 | c | Buttermilk |
| 1 | tb | Margarine |
| 2 | c | Canned pumpkin |
| 2 | tb | Chunky peanut butter |
| 2 | c | Low-sodium vegetable stock |
| 1 1/2 | c | Skim milk |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Grated nutmeg |
| 2 | ts | Lemon juice |
INSTRUCTIONS
This smooth soup is rich in fiber and beta carotene, both nutrients essential for good health. It makes a great Thanksgiving soup when garnished with extra chopped peanuts. Preparation time: 10 minutes Cooking time: 25 minutes Makes: 6 servings Per serving: Calories: 246 Fat: 8.7 g. (30% of calories) Fiber: 4.5 g. Cholesterol: 4 mg. Sodium: 236 mg. Place the potatoes in a 2-quart saucepan; add cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to low; cover and simmer for 15 to 20 minutes, or until fork tender. Drain well. Transfer the potatoes to a blender. Add the buttermilk and process until smooth. In a 3-quart saucepan over medium heat, melt the margarine. Stir in the potato mixture, pumpkin and peanut butter; mix until smooth. Stir in the stock, milk, cinnamon and nutmeg; cook, stirring frequently, for 4 to 5 minutes, or until heated through. Remove from heat and stir in the lemon juice. Copyright Rodale Press. Posted to EAT-LF Digest by "Brownlee, Shari" <BrownleeS@dsmo.com> on Feb 18, 1999, converted by MM_Buster v2.0l.
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