| 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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