This smooth soup is rich in fiber and beta carotene, both nutrients essential for good health. It makes a great Thanksgiving soup when garnished with extra chopped peanuts. Preparation time: 10 minutes Cooking time: 25 minutes Makes: 6 servings Per serving: Calories: 246 Fat: 8.7 g. (30% of calories) Fiber: 4.5 g. Cholesterol: 4 mg. Sodium: 236 mg. Place the potatoes in a 2-quart saucepan; add cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to low; cover and simmer for 15 to 20 minutes, or until fork tender. Drain well. Transfer the potatoes to a blender. Add the buttermilk and process until smooth. In a 3-quart saucepan over medium heat, melt the margarine. Stir in the potato mixture, pumpkin and peanut butter; mix until smooth. Stir in the stock, milk, cinnamon and nutmeg; cook, stirring frequently, for 4 to 5 minutes, or until heated through. Remove from heat and stir in the lemon juice. Copyright Rodale Press. Posted to EAT-LF Digest by "Brownlee, Shari"
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|Serving Size: 1 Serving (1676g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 377 (40%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 24.6mg||8 %|
|Sodium 2387.8mg||82 %|
|Potassium 3104.4mg||82 %|
|Total Carbohydrate 105.9g||31 %|
|Dietary Fiber 20.5g||82 %|
|Sugars, other 85.4g|
|Protein 46.9g||67 %|
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Calories per serving: 939
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