SOUTHWESTERN PUMPKIN SOUP

Although the name says Pumpkin Soup - you can use any hard winter type squash. I figured out the nutrient contents myself using Fitday Custom Item - for the whole recipie(s) and divided it by 6 to get an individual serving - don't forget the cheddar is not factored into these stats - so if you use it you should add in the counts for however much cheese you put on top. Of course I had to put a low fat version too


3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream (if you are on a lower fat plan use canned evaported skim milk-undiluted)
2 cups cooked pumpkin or a winter squash like butternut or acorn (bake in a 350 oven for about 60 minutes) or you can use 15-ounce can pure pumpkin
pinch Brown sugar equivalent
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated sharp cheddar cheese
Chopped fresh cilantro

If you like your food spicier than this you can throw in a good dash of tabasco or other hot sauce -




Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Nutrients - made with cream the whole recipe is (the cheddar is not factored in the nutrients)

calories - 957 - fat 90 - carbs 32 - Protein 13 Fibre 5

1/6 of recipe is 159 calories - - 15 fat - 5 carbs - 2 protein 1 fibre

Low Fat -Made with skim evaporated milk (undiluted)

the whole recipe is - 336 calories 02 fat - 29 carbs - 19 protein 5 fibre
1/6 of recipe is 56 calories - 05 fat - 5 carbs 3 protein 1 fibre