Women Cooking Recipes

2 teaspoons peanut oil
½ cup chopped onion
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
4 cups cubed fresh pumpkin
1 Yukon Gold potato, peeled and cut into 1-inch cubes
3 cups reduced-sodium chicken broth
4 tablespoons nonfat sour cream
2 green onions, chopped
4 whole-grain rolls

Heal oil in a large stockpot over medium-high heat. Add onion, celery, garlic, ginger and sugar, and cook 4 minutes, until tender. Add salt, allspice and nutmeg; stir to coat. Add pumpkin, potato and broth, and bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes, until pumpkin and potato are tender.

Working in batches, puree half the soup in a blender and return to pan. Heat trough. Ladle soup into bowls, top with sugar cream and onions, and serve with rolls.

Makes 4 serving.

Nutrition Score per serving (1 ¼ cups soup and 1 whole-grain roll):
Calories: 193
Fat: 13% (3g;