PUMPKIN-TURNIP SOUP WITH CINNAMON

PUMPKIN-TURNIP SOUP WITH CINNAMON

MAKES 4 SERVINGS

  • 2 cups fresh or frozen chopped yellow turnips, cooked
  • 1 cup low-sodium chicken broth
  • 1 cup canned pumpkin puree
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • Dash ground white pepper
  • 1 cup evaporated fat-free milk
  • 4 teaspoons reduced-calorie margarine
  • ¾ teaspoon sugar
  • 2 slices multigrain or whole-wheat bread
  • Fresh parsley sprigs

 

  1. Combine the turnips, broth, pumpkin, water, salt, ginger, 1/8 teaspoon of the cinnamon, the nutmeg, and pepper in a medium saucepan; whisk in the milk. Heat slowly and bring just to a simmer, stirring occasionally.
  2. Meanwhile, combine the margarine, sugar, and the remaining 1/8 teaspoon cinnamon in small bowl; spread over the bread and cut into small cubes. Toast the bread in a toaster oven or under the broiler until golden brown. Serve the soup garnished with a parsley sprig, with the croutons on the side or sprinkled on top.

 

Nutrition Per Serving

Serving size: (11/4 cups soup plus croutons)

318 calories, 5g Fat, 1g Saturated Fat, 2mg Cholesterol, 417mg Sodium, 60g Carbohydrates, 7g Fiber, 12g Protein, 106mg Calcium

 

 

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