Sunday, November 13, 2011

ginger pumpkin soup - best evah!



2 cans pumpkin puree (libby's 100% pure)
meat of two pears
3 cans chicken broth
1/3 cup reduced-fat peanut butter
1 tablespoon butter
2 cloves garlic
1/2 cup onion sliced onion
2 tablespoons ginger
1/2 tablespoon pumpkin spice

Saute onion and garlic in the tablespoon of butter. Remove when browned.
Combine pumpkin purree, chicken broth into a 6 quart saucepan
Puree together the meat of pears, peanut butter, ginger, pumpkin pie spice, the cooked onions and garlic with 1 cup of the above ingredients.
Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes.

It's tough to get a weightwatchers points-plus value when plugging into the calculator. It comes up as a 1. (I'd count 1/1/3 cup as 3 points to be on the safe side, as similar vegetable soups in the community-recipe area run about that.

Nutritional value for a cup:

Calories75
Total Fat1.5g
Saturated Fat--
Cholesterol0.5mg
Sodium523mg
Total Carbohydrate--
Dietary Fiber2.00g
Sugars--
Protein4.0g
Calcium--


My own variation of a recipe from here: Ginger-Pumpkin Soup Recipe - Country Living




3 comments:

susan said...

what exactly is ginger root and where do I get it?...It's not powdered ginger I imagine?...is it the shaves root?

Carol said...

Susu...fugghetabout it and use regular powdered ginger (that's what I used_ or grind fresh ginger to taste. I meant to change that in the recipe.

Caroline said...

I'll try this next..I made the butternut squash soup in my black pot ...It was amazing! Really nice with applesauce muffins. +