Issue Date: August 3, 2008
Summertime soup
This cool treat bursts with antioxidants in pumpkin, onions, bananas and peanuts, and it has a touch of cinnamon to lower blood sugar.
Cool Caribbean Pumpkin Soup
1 Tb. each, canola oil and butter
1 medium onion, chopped
1 tsp. each, cinnamonand ground cumin
5 cups fat-free, less-sodiumchicken broth
1/2 cup smooth peanut butter
1 15-ounce can pumpkin(not pie filling)
2 ripe bananas, sliced
1 cup coconut milk
Garnish: 3 Tbs. mango chutney, or more to taste
Heat oil and butter in a medium saucepan. Sauté onion until soft. Add spices and sauté 1 minute, stirring. Turn heat to low; add broth, peanut butter and pumpkin, and stir until peanut butter is dissolved.
Cool for at least 15 minutes in a large bowl. Put half of the soup in a blender; add 1 banana and 1/2 cup coconut milk. Carefully process until smooth. Put it in another bowl. Repeat with other half.
Chill soup 1 hour or more. Serve with a dollop of chutney.
Serves 10
Per serving: 206 calories, 17g carbohydrates, 6g protein, 14g fat (6g saturated), 3mg cholesterol, 5g fiber, 268mg sodium
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