Wednesday, September 17, 2008
Doesn't this sound succulent?
80 g or 1/2 cup diced sweet onion
15 g or 1 tablespoon margarine
580 g or 5 cups peeled and diced pumpkin
115 g or 3/4 cup diced potatoes
475 ml or 2 cups water
1 cube chicken bouillon
1 g or 1 pinch ground ginger
1 g or 1 pinch ground nutmeg
salt and pepper to taste
475 ml or 2 cups milk
In a large saucepan cook the onion in butter.
Add pumpkin, potatoes, water, ground ginger, ground nutmeg and season with salt and pepper.
Cook for 20 minutes or until pumpkin and potatoes are tender
Add milk, blend until smooth and serve.
Serve with whole wheat bread
Amount Per Serving
Total Fat: 5.3g
Total Carbs: 22.8g
Dietary Fiber: 1.9g
(Recipe and photo credit: Tippin the Scales)