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:
| Calories | 75 |
| Total Fat | 1.5g |
| Saturated Fat | -- |
| Cholesterol | 0.5mg |
| Sodium | 523mg |
| Total Carbohydrate | -- |
| Dietary Fiber | 2.00g |
| Sugars | -- |
| Protein | 4.0g |
| Calcium | -- |
My own variation of a recipe from here: Ginger-Pumpkin Soup Recipe - Country Living
3 comments:
what exactly is ginger root and where do I get it?...It's not powdered ginger I imagine?...is it the shaves root?
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.
I'll try this next..I made the butternut squash soup in my black pot ...It was amazing! Really nice with applesauce muffins. +
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