Free Recipe Pumpkin-Peanut Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pumpkin-Peanut Soup Recipe
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
Pumpkin-Peanut Soup Preparation
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.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Pumpkin-Peanut Soup?
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