1. In medium saucepan over high heat, cook the chopped onion and green pepper in the vegetable oil until the onions are translucent, about 2 minutes. 2. Lower the heat to medium-high and add pumpkin puree and chicken broth; stir with wire whisk until smooth. Heat to boiling, stirring constantly, and cook for 2 minutes more. 3. Stir in cumin and cilantro. Pour soup into invididual serving bowls, place a tablespoon of plain, nonfat yogurt in the center of each one and swirl. Sprinkle each with crushed red pepper flakes and garnish with a a cilantro leaf. Posted to MM-Recipes Digest V4 #302 by Hank & Anne Reintges
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 39 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 2.5mg||1 %|
|Sodium 1498mg||52 %|
|Potassium 590.2mg||16 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 28.1g|
|Protein 11.6g||17 %|
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Calories per serving: 228
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