Extremely high in fiber & low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium & vitamins C and E. The key nutrient that boosts pumpkin to the top of the SuperFoods list is the synergistic combination of carotenoids.
Pumpkin Soup
3T margarine, softened
1T brown sugar
1/4 tsp ground cinnamon 4 slices whole wheat bread 1 cup chopped onion
2T butter, melted
2 (14.5 oz) cans chicken broth 1 (15 oz) can pumpkin puree 1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream
TO MAKE:
- Preheat oven to 400°F. Combine butter, brown sugar & cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8-10 minutes, or until bread is crisp & topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- In a medium saucepan, sauté onion in butter until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat & simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat & simmer 10 minutes, stirring occasionally.
- Stir in whipping cream & heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons. Makes 6 servings.
