Spicy West Indian Pumpkin Soup


Spicy West Indian Pumpkin Soup


Quantity Ingredients
1 1/2 tablespoons olive oil
2 1/2 cups chopped peeled calabaza or butternut squash (about 1 pound)
1 cup chopped onion
1/2 cup chopped celery
1 to 1 1/2 teaspoons minced seeded Scotch bonnet or habanero pepper
2 garlic cloves, minced
1 tablespoon brown sugar
2 teaspoons minced peeled fresh ginger
1/2 teaspoon dried thyme
1/4 teaspoon salt
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 bay leaf


Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaf. Place half of the squash mixture in a blender, and process until smooth. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.

Yield:  5 servings (serving size: 1 cup)

CALORIES 117 (32% from fat); FAT 4.2g (sat 0.6g,mono 3g,poly 0.4g); PROTEIN 3.8g; CHOLESTEROL 0.0mg; CALCIUM 60mg; SODIUM 518mg; FIBER 2.1g; IRON 1mg; CARBOHYDRATE 17.3g

Source: www.cookinglight.com