|Finely chopped onion||1 cup|
|Garlic cloves, finely chopped||2|
|Celery, diced||1 cup|
|Curry powder||1 teaspoon|
|Ground coriander||1/8 teaspoon|
|Crushed red pepper||1/8 teaspoon|
|Low sodium chicken broth||1 cup|
|Pumpkin puree||1 can (32 ounces)|
|Fat-free half-and-half||1 cup|
|Sour cream and chives for garnish|
- Melt butter in large saucepan over medium-high heat.
- Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
- Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute.
- Add water and broth; bring to a boil.
- Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
- Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
- Transfer mixture to food processor or blender (in batches, if necessary); cover.
- Blend until creamy. Serve warm or reheat to desired temperature.
- Garnish with dollop of sour cream and chives.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
|Serving Size||¼ recipe|
|Calories from Fat||45|
|Saturated Fat||1 g|
|Dietary Fiber||11 g|
|Vitamin A||680% DV|
|Vitamin C||6% DV|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
Fecal Transplants Induce Ulcerative Colitis Remission
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia