Warm up with pumpkin-corn soup

pumpkin-corn-soup.JPGWhat’s better than soup on a snow day? I threw together a pumpkin and corn soup in about 30 minutes the other day before the storm, and now I’ve got lunch all week.
I used a recipe from the blog FatFree Vegan Kitchen, but I used chicken broth instead of vegetable broth and 1 percent milk instead of soy. I also added a little corn starch to thicken it, and instead of roasting the corn, I tossed it right in the pot. I enjoyed the ginger, garlic, onion and curry flavors.

Nutritional value in 1 cup of pumpkin:
— 80 calories
— 20 grams carbohydrates
— 3 grams of protein
— 1 gram of fat
— 6 grams of fiber
Daily value:
— 145 percent of vitamin A
— 33 percent of vitamin C
— 25 percent of potassium
— 23 percent of fiber

— www.personal-nutrition-guide.com


(Photo: blog.fatfreevegan.com)

Leigh Zaleski

I'm a health features reporter for the York Daily Record/Sunday News and healthy living blogger for No Sweat, York. Contact me with story ideas at lzaleski@ydr.com, 717-771-2101 or @leighzaleski on Twitter.

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