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Pumpkin Soup Ii

Categories:
low fat, soups/stews

1 large onion; minced
2 cups defatted chicken stock or vegetable
1 1/2 cups pureed cooked pumpkin
1/2 teaspoon dried oregano
1/4 teaspoon hot-pepper sauce
1/4 cup toasted pumpkin seeds

In a 2-quart saucepan, cook the onions in 2 tablespoons of the stock or broth until limp. Add the remaining stock, pumpkin, oregano and hot-pepper sauce. Simmer for 15 minutes. Serve sprinkled with pumpkin seeds. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 60; Fat: 1.3 grams (20% of calories); Cholesterol: 1 milligrams; Sodium: 16 milligrams; Fiber (grams) 4.3.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 11 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 0 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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