Ingredients
1 small, fresh red chili
3 Tbsp. sugar
1 ¼ cups whole, shelled
pistachios
1 ½ lb. fresh pumpkin,
seeded
2 shallots
2 stalks lemongrass
1 Tbsp. butter
3 cups vegetable stock
¼ tsp. ground white pepper
¼ tsp. ground cloves
6 Tbsp. light sour cream
¼ cup fresh cilantro
Directions
1. Seed and nely chop chili.
2. Melt sugar in skillet until light brown or caramel color.
3. Add chili and pistachios and stir to coat.
4. Turn mixture out of pan onto foil or wax paper and
letcool.
5. Pare pumpkin and cut into cubes.
6. Peel and chop shallots
7. Cut lemon grass into 4-inch lengths.
8. Melt butter in large pan, add shallots, and lemongrass.
Cover and cook for one minute.
9. Add pumpkin, stock, pepper, and cloves.
10. Cover and simmer over low heat for 20 minutes.
11. Discard lemongrass.
12. Puree pumpkin mix, and return to saucepan.
13. Whisk in sour cream, heat, and serve with cilantro
andpistachios on top.
Nutrition information
Makes four servings
Calories: 157
Fat: 7.2g
Cholesterol: 16mg
Sodium: 39mg
Protein: 2.5g
Dietary ber: 5.0g
Recipe courtesy of Produce for Better Health Foundation,
www.MoreMatters.org.
This publication in no way seeks to serve as a substitute for professional
medical care. Consult your doctor before undertaking any form of medical
treatment or adopting any exercise program or dietary guidelines.
St. Francis Medical Center
2400 St. Francis Drive
Breckenridge, MN 56520-1298
Pumpkin Pistachio Soup
The air is crisp, the colors are vibrant, and the
avors of fall produce are abundant! Try this twist
on classic pumpkin soup for a cozy meal packed
with potassium and vitamin A.
