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Creamy Pumpkin Soup

Posted By Susan Voisin On November 22, 2010 @ 2:21 pm In Holiday,Soups and Stews | 2 Comments

Recipe By :“The McDougall Newsletter”
Serving Size : 6

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.

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Per serving: 126 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 22g Carbohydrate; 2mg Cholesterol; 1086mg Sodium Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


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