An antioxidant rich diet not only boosts your immune system, but also plays vital role in anti-aging. Pumpkin is rich in antioxidants and beta carotene, and a great choice for those of us in Half Moon Bay where this nutrient dense jewel is abundance abundant – oops. We asked for your favorite pumpkin recipes, and here’s our winner!
Here’s how to sub fresh pumpkin for canned.
Michella’s Curried Pumpkin Soup
Serves 7 | total time 20 minutes
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts: 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein