Title: Pumpkin-Peanut Soup
Categories: None
Yield: 1 servings

2 md Baking potatoes; peeled and
-cut into 2" pieces
1 c Buttermilk
1 tb Margarine
2 c Canned pumpkin
2 tb Chunky peanut butter
2 c Low-sodium vegetable stock
1 1/2 c Skim milk
1/4 ts Ground cinnamon
1/8 ts Grated nutmeg
2 ts Lemon juice

This smooth soup is rich in fiber and beta carotene, both nutrients
essential for good health. It makes a great Thanksgiving soup when
garnished with extra chopped peanuts.

Preparation time: 10 minutes Cooking time: 25 minutes Makes: 6 servings

Per serving: Calories: 246 Fat: 8.7 g. (30% of calories) Fiber: 4.5 g.
Cholesterol: 4 mg. Sodium: 236 mg.

Place the potatoes in a 2-quart saucepan; add cold water to cover. Bring to
a boil over medium-high heat. Reduce the heat to low; cover and simmer for
15 to 20 minutes, or until fork tender. Drain well.

Transfer the potatoes to a blender. Add the buttermilk and process until
smooth.

In a 3-quart saucepan over medium heat, melt the margarine. Stir in the
potato mixture, pumpkin and peanut butter; mix until smooth. Stir in the
stock, milk, cinnamon and nutmeg; cook, stirring frequently, for 4 to 5
minutes, or until heated through. Remove from heat and stir in the lemon
juice.

Copyright Rodale Press.

Posted to EAT-LF Digest by "Brownlee, Shari" on Feb
18, 1999, converted by MM_Buster v2.0l.