Irritable Bowel Syndrome Message Boards

Harvest Pumpkin Soup
Prep Time:10 Minutes Cook Time:1 Hour Ready In:2 Hours 30 Min

"A very easy and great tasting soup."

Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in Silk Soy cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of Tofutti sour cream or whatver you like.

Servings Per Recipe: 4
Amount Per Serving
Calories: 267
Total Fat: 21.3g
Cholesterol: 68mg
Sodium: 1649mg
Total Carbohydrates: 17.5g
Dietary Fiber: 1.2g
Protein: 5.2g

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IBS-C gas, bloating and acid reflux

Babies is the plan for 2008!!Hope this IBS cooperates.

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