Pumpkin-peanut soup

Yield: 1 servings

Measure Ingredient
2 mediums Baking potatoes; peeled and cut into 2\" pieces
1 cup Buttermilk
1 tablespoon Margarine
2 cups Canned pumpkin
2 tablespoons Chunky peanut butter
2 cups Low-sodium vegetable stock
1½ cup Skim milk
¼ teaspoon Ground cinnamon
⅛ teaspoon Grated nutmeg
2 teaspoons Lemon juice

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: 4½ 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@...> on Feb 18, 1999, converted by MM_Buster v2.0l.

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