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Mon, 21 Nov 1994 23:45:12 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
From:Prodigy UGDT31A CAROLLEE HAYWARD
Pumpkin and pear soup
1 tsp olive oil 1 cup chopped onion
2 cups Pear Nectar (spanish section) 1/4 tsp S&P
1 cup chopped peeled, red potatoes 2 cups skim milk
1-3/4 cups fresh/canned pumpkin 1 tsp orange rind
3/4 tsp ginger powder 1/4 cup low fat GF sour cream
Pam a skillet, add oil and heat to medium. Add onion, cover
and cook 10 minutes. Add nectar, potato and S&P. Cover &
cook 30 minutes. Process when slightly cool till smooth.
Return to sauce pan, stir in milk, pumpkin, orange rind and
ginger cook over med heat 10 minutes. Top with a dollop of
sour cream when served. Can be served in a hollowed out
pumpkin for dramatic presentation.
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