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Pumpkin Soup Ii Categories: low fat, soups/stews 1 large onion; minced 2 cups defatted chicken stock or vegetable 1 1/2 cups pureed cooked pumpkin 1/2 teaspoon dried oregano 1/4 teaspoon hot-pepper sauce 1/4 cup toasted pumpkin seeds In a 2-quart saucepan, cook the onions in 2 tablespoons of the stock or broth until limp. Add the remaining stock, pumpkin, oregano and hot-pepper sauce. Simmer for 15 minutes. Serve sprinkled with pumpkin seeds. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 60; Fat: 1.3 grams (20% of calories); Cholesterol: 1 milligrams; Sodium: 16 milligrams; Fiber (grams) 4.3. Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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