Parmesan, pumpkin, and sage provide an interesting interplay of salty, sweet, and savory flavors in this rich-tasting soup.
2 teaspoons olive oil
1/2 cup chopped onion
1 teaspoon minced garlic
1 can (15 ounces) unsweetened pumpkin puree
1 can (12 ounces) evaporated fat-free milk
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1. In a large nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, until the onion is tender, about 7 minutes.
2. Add the pumpkin puree, evaporated milk, salt, sage, and pepper, and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes to blend the flavors. Stir in the Parmesan and serve. Makes 4 servings
Pasta with Creamy Pumpkin Sauce Cook 10 ounces of ziti pasta according to package directions. Reduce the amount of evaporated milk in the soup to ¾ cup. Toss the sauce with the cooked pasta.
Good source of: beta carotene, calcium, fiber, riboflavin, vitamin D
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.