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Spiced Cream of Pumpkin Soup




Source of Recipe


WholeHealthMD.com


Recipe Introduction


Serves 4
Nutrition Info
Per Serving: 206 calories, 4.9g total fat, 1.3g saturated fat, 2.9g monounsaturated fat, 0.4g polyunsaturated fat, 8g dietary fiber, 7.8g protein, 35g carbohydrate, 5mg cholesterol, 588mg sodium
Good source of: fiber, beta-carotene, vitamin B6, vitamin C, calcium, potassium


Recipe Link: http://www.wholefoodsmarket.com/recipes/wh_spicedpumpkin.html

List of Ingredients




* 1 TB Organic Extra Virgin Olive Oil
* 1 large onion, sliced
* 3 cloves garlic, thinly sliced
* 1 red bell pepper, thinly sliced
* 1 sweet potato (about 10 oz), peeled and thinly sliced
* 1 pickled jalape�o pepper, finely chopped
* 2 TB tomato paste
* 2 tsp sugar
* 3/4 tsp salt
* 1/2 tsp black pepper
* 2 cups [vegan] low-fat (1%) milk
* 1 can (15-oz) solid-pack pumpkin pur�e
* 2 TB fresh lime juice


Recipe



Prep Time: 45 minutes

1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 7 minutes or until onion is golden brown.
2. Add bell pepper and cook 5 minutes, or until tender. Add sweet potato, jalape�o, tomato paste, and sugar, stirring to coat. Stir in salt, black pepper, and 21/2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until sweet potato is tender.
3. Stir milk and pumpkin into sweet potato mixture and return to a boil. Reduce to a simmer and cook, uncovered, stirring frequently, about 3 minutes to blend the flavors. Stir in lime juice.
4. Transfer mixture to a blender or food processor and puree until smooth. Return puree to pan and reheat over low heat.