Creamy Pumpkin Soup

[Guest guest]

This is such an easy soup and every time I make it our kids love it.

It's become something of a tradition to have it on Halloween with

some good bread and raw veggies and dip. Warm and nourishing, but

not so filling that there's no room left for sampling the goodies

they collect!!! Kathy

 

 

* Exported from MasterCook *

 

Creamy Pumpkin Soup

 

Recipe By :McDougall

Serving Size : 6 Preparation Time :0:05

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup water

1 small onion -- chopped

4 cups Vegetable Broth

16 ounces canned solid-pack pumpkin

1/2 cup unsweetened applesauce

2 teaspoons curry powder

Several dashes Tabasco pepper sauce

1/2 cup soy or rice milk

 

Place the water and onion in a medium saucepan. Cook, stirring

occasionally, for 5 minutes, until the onion is soft. Add the broth,

pumpkin and applesauce. Stir to combine. Add the seasonings. Cook

over low heat, stirring occasionally, for 10 minutes. Stir in the

milk just before serving.

 

Source:

" The McDougall Newsletter "

S(Page):

" 6 "

Copyright:

" ND/95 "

Start to Finish Time:

" 0:15 "

T(Cooking Time):

" 0:10 "

- - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 155 Calories; 3g Fat (18.2%

calories from fat); 6g Protein; 27g Carbohydrate; 5g Dietary Fiber;

2mg Cholesterol; 1092mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

Author's Note: This would be very attractive served in a small baked

pumpkin. My 13 year old son loves to dunk bread or rolls in this

soup.