In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes.Remove from heat and allow to cool.
Puree vegetables and broth in a blender. Add pumpkin and peanut butter. Blend until smooth.
Reheat carefully over low heat, adding more broth or water as needed.
Garnish each serving with sliced scallions (green onions). You may also pour a tablespoon of buttermilk or half-and-half (in a swirl) into the bowl for a nice visual contrast.
(Notes: A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.)
Each (6 oz) serving contains and estimated:
Cals: 105, FatCals: 53, TotFat: 5g
SatFat: 1g, PolyFat: 2g, MonoFat: 3g
Chol: 0mg, Na: 339mg, K: 374mg
TotCarbs: 10g, Fiber: 3g, Sugars: 2g
NetCarbs: 8g, Protein: 5g
If you use vegetable stock instead of chicken this dish is suitable for vegetarians as well.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 8|
|Calories from Fat: 22 (51%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 245.1mg||8 %|
|Potassium 217.5mg||6 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 3.4g|
|Protein 1.7g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 43
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