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Pumpkin Soup

By: Dennis E. Coates, Ph.D.

When the season of celebration is over, it's time to lose weight. That means more miles on the road and fewer calories at the table. Yesterday, we had this great low-cal soup, one of my favorites. I’ve helped my wife make it several times.

PUMPKIN SOUP (4 servings)

PREPARE: 1 cup chopped onions, 1 chopped small roasted red pepper (from jar), and ½ cup chopped fresh small arugula leaves.

SAUTE: In a 4-qt nonstick pot, heat (med-high) 1 tbs olive oil and sauté onions until limp. Add a dash of red pepper flakes, the chopped roasted red pepper and arugula, stirring until limp.

SEASON: Add 3/4 tsp salt, ½ tsp each cumin, cardamom and allspice. Add ½ tbs each curry powder and garam masala (check Penzey’s).

MIX AND HEAT: Immediately add 2 cups low-sodium chicken or vegetable broth (if using 14.25 oz can of broth, add dry white wine or water to bring to 2 cups), 1 cup orange juice, 1 can (about 15 oz) pumpkin, and 2 tbs maple syrup. Mix well, add 1 can navy beans (rinsed and drained). Stir and reduce heat to medium. Let simmer 3-4 min and adjust seasonings to taste. Add fresh ground black pepper to taste.

GARNISH: Serve in bowls and add croutons and snipped fennel leaves (or your favorite garnish).

You'll impress your guests with this one. It only takes 20 minutes to make and has a wonderful blend of flavors. And it's good for you: low fat, 11 grams dietary fiber per serving, plenty of vitamin A, plus lots of other vitamins and minerals.

Article Source: http://www.articledestination.com

Dennis E. Coates is CEO of Performance Support Systems, author of MindFrames, a brain-based personality assessment system (www.initforlife.com) and co-founder of the Train-to-Ingrain alliance (www.train-to-ingrain.com, info@train-to-ingrain.com, 800-488-6463), which delivers a reinforcement-centered approach to learning and development that achieves permanent, measurable improvements in workplace behavior and positive impacts on business results.


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