Yields: 6 servings (serving size: 1 cup)
Ingredients:
3 cups cubed peeled fresh pumpkin (about 1 pound)
3 cups diced peeled yellow Finnish or baking potatoes (about 1 pound)
1 cup 1% low-fat milk
1 (10-1/2-ounce) can low-salt chicken broth
2 garlic cloves, sliced
1 bay leaf
1/2 cup low-fat sour cream
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
1. Combine the first 6 ingredients in a Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed, stirring occasionally. Remove pumpkin mixture from heat, and discard bay leaf.
2. Mash pumpkin mixture with a potato masher. Stir in sour cream and remaining ingredients.
Nutrition information: CALORIES 136 (23% from fat); FAT 3.4g (sat 2.0g, mono 1.0g, poly 0.2g); PROTEIN 4.4g; CARB 23.4g; FIBER 1.8g; CHOL 10mg; IRON 1.0mg; SODIUM 148mg; CALC 92mg
