8 Servings
3 green onions, sliced
2 tablespoons margarine
2 cups pumpkin puree
2
tablespoons flour
1/4 teaspoon ginger, ground
1/8 teaspoon turmeric
2 cups
skim milk
1 quart chicken broth
Sauté the onion in margarine, and stir
in pumpkin.
Blend flour and spices with 1/3 cup of milk. Stir into the pumpkin
mixture.
Add remaining milk, and cook, stirring constantly, 5 to 10 minutes until
thickened.
Do not allow to boil. Mix in the broth and heat almost to boiling.
(If the soup separates from overheating, whirl in a blender to restore consistency.)
Serve hot, garnished with chives or parsley.
Amount Per Serving
Calories 89 Calories from Fat 33
Percent Total Calories
From:
Fat 37% Protein 16% Carb. 46%
Nutrient Amount per Serving Value
Total Fat 4 g 6%
Saturated Fat 1 g 4%
Cholesterol 1 mg 0%
Sodium 798 mg 33%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 4 g
Vitamin A 275% Vitamin C 5% Calcium 0% Iron 5%
