Cost/Serving: $0.58
Yield: [6 servings] / Serving Size = 3/4 to 1 cup
Ingredients:
Directions:
Yield: [6 servings] / Serving Size = 3/4 to 1 cup
Ingredients:
1 (16-ounce) can 100% pure pumpkin
2 cups vegetable broth
1½ teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon ground ginger
1 cup nonfat milk
Directions:
1. In a medium stock pot, combine the pumpkin, vegetable broth, and spices and bring to a boil
2. Once boiling, lower the heat and simmer for 15 minutes
3. Remove from heat and add the milk slowly, making sure it does not boil.
Tip: Add spices to taste. Experiment with different spices, such as thyme, oregano, cumin, etc.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.