Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | olive oil |
| 1 large | onion, sliced |
| 3 cloves | garlic, thinly sliced |
| 1 | sweet potato (about 10 oz.), peeled and thinly sliced |
| 1 | red bell pepper, thinly sliced |
| 1 | pickled jalapeno pepper, finely chopped |
| 2 tbsp | tomato paste |
| 2 tsp | granulated sugar |
| 3/4 tsp | salt |
| 1/2 tsp | black pepper |
| 2 cups | 1% milk |
| 1 can | (15 oz.) solid-pack pumpkin puree |
| 2 tbsp | fresh lime juice |
Directions
1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently for 7 minutes or until onion is golden brown. 2. Add bell pepper and cook 5 minutes, or until tender. Add sweet potato, jalapeno, tomato paste and sugar, stirring to coat. Stir in salt, black pepper and 2-1/2 cups of water and bring to a boil. Reduce to a simmer, cover and cook 15 minutes or until sweet potato is tender. 3. Stir milk and pumpkin into sweet potato mixture and return to a boil. Reduce to a simmer and cook, uncovered, stirring frequently, about 3 minutes to blend the flavors, Stir in lime juice. 4. Transfer mixture to a blender or food processor and puree until smooth. Return puree to pan and reheat over low heat. Nutrition Information Per Serving: 206 calories, 4.9g total fat, 1.3g saturated fat, 8g dietary fibre, 5 mg cholesterol, 588 mg sodium.
Source: www.wholehealthmd.com