Pumpkin Recipes Packed With Nutrition
Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry
1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 3
minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; sauté 1
minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce
heat; simmer, partially covered, 20 minutes or until potato is tender, stirring
occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process
until smooth. Pour pureed soup into a large bowl. Repeat procedure with
remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium
heat 6 minutes or until thoroughly heated, stirring often. (Do not boil.)
Remove from heat; stir in juice. Garnish with chives, if desired. Yield: 6
servings (serving size: 1 cup).
CALORIES 121 (21% from fat); FAT 2.8g (satfat 1.6g, monofat 0.7g, polyfat
0.2g); PROTEIN 5.1g; CARBOHYDRATES 19.7g; FIBER 3.5g; CHOLESTEROL 7mg; IRON
1.5mg; SODIUM 565mg; CALCIUM 85mg.