Recipe of the Month
Did you know that a pumpkin is really a squash? Yes, it is! It’s a member of the Cucurbita family, which also includes squash and cucumbers. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, C, E and is loaded with potassium. They are also low in calories and but high in fiber. The seeds are an excellent source of iron and B vitamins, and very high in protein.
- 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1 (15-ounce) can pumpkin
- 1 (12-ounce) can mango nectar
- 1/4 cup Justin’s peanut butter
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons minced green onions
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange rind
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, crushed
- Chopped fresh cilantro (optional)
1. Combine first 3 ingredients in a large Dutch oven, and bring to a boil.
2. Cover, reduce heat, and simmer 10 minutes.
3. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan.
4. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated.
5. Ladle into soup bowls. Sprinkle with cilantro, if desired.
Yield: 6 servings; Serving Size: 1 cup
Adapted from Cooking Light