Healthy Eating

Pumpkin is a delicately flavored vegetable, and a highly nutritious one. As with so many brightly colored vegetables, pumpkin is high in caratenoids, a type of antioxidant, which protects against cancer and heart disease, and keeps the body youthful longer. Pumpkin is also rich in fiber, minerals and vitamins. By making fresh pumpkin recipes, you maximize the nutritional benefits of this versatile vegetable.

Pumpkin Soup
Ingredients:
2 c cooked pumpkin, mashed
1 oz. unsalted butter
1/3 c + 3T chicken broth
2 spring onions, roughly chopped
1/4 c milk
1/3c + 3T cream
1/8 tsp. salt
1/8 tsp. pepper
1/3 c sour cream
1/8 tsp. nutmeg, to taste

Instructions:
Process first 5 ingredients in food processor until smooth. Transfer to a large nonstick pan. Over medium-high heat, stir in cream and season with salt & pepper. Heat through. Serve hot with sour cream and ground nutmeg.
Prep time: 15 min. Cook time: 5 min. Serves: 4

Asparagus Soup
1 clove garlic
1 leek or several green onions
2 lb fresh asparagus
1/4 C butter, melted
2 T flour
2 C milk
2 C cream or half and half
Cayenne to taste

Separate asparagus tops from stems. Save all and chop the stem, steaming until tender. Sauté garlic.

In a blender, add the asparagus stems, garlic, butter, flour, onions and milk. Mix well. Remove from blender and pour into medium saucepan. Heat on stove at medium until hot. Add cream or half and half. Add asparagus tops. Serve with dash of cayenne.