RECIPES

PUMPKIN SOUP

Pumpkins are a great source of antioxidants, which help to strengthen the immune system and of beta-carotene, which converts to Vitamin A. Pumpkins are also high in potassium, Vitamin C, Vitamin E, Calcium and Iron.

Makes 4 to 6 small servings

Ingredients:

• 1 large diced onion
• 3 tbsp. butter
• 2 cups mashed cooked pumpkin
• 1 tsp. salt - 1 tbsp. brown sugar or honey
• 1/4 tsp. nutmeg
• 1/4 tsp. ground pepper - 3 cups chicken broth
• 1/2 cup half and half or fat free half and half

Directions
1. Make your own pumpkin puree! Cut a pumpkin in half, peel and cut the pumpkin into 2 inch pieces. Place in saucepan and cover with water. Boil until the pumpkin is tender using a fork. Wait until the pumpkin cools down and puree with a potato masher or food processor. 2. Chop the onions and gently brown with butter in a pan. 3. Put mashed pumpkin with onions in pan. 4. Add salt, brown sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. Before serving, add the cream.