Planning your Thanksgiving spread? Bethenny Frankel's helping to prep that harvest.
"Whether you carved some this Halloween or not, pumpkins are in season and are a great addition to your fall recipes," the Bethenny Ever After star shares on her site. Not only are they loaded with antioxidants and beta-carotene, but they are great in both sweet and savory dishes." Steal the thunder from the turkey this year with B's Low-Fat Cream of Pumpkin Soup.
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp cumin
• 3 cups fat-free, low sodium chicken or vegetable broth
• 1 1/5-ounce can pumpkin
• 1 1/2-ounce can evaporated reduced fat milk (vegan alternative: rice milk, coconut milk, soy milk, almond milk)
• Freshly ground black pepper to taste
Get started by heating oil in a large saucepan over a medium heat. Next, Bethenny says, "Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes."
You're almost done. Find out how to cross the finish line, and pick up recipes for Pumpkin Spice Muffins, Marbled Pumpkin Cheesecake, Baked Pumpkin Pasta, and Pumpkin Smoothies at Bethenny.com.
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