Thanksgiving is around the corner.
For so many working and busy families in Bedford-Stuyvesant, this time of year is the only opportunity for relatives to gather in one place and together give thanks for the blessings of the past year and for those yet to come.
Food -- flavorful, down home, good food -- has always been central to Bed-Stuy family gatherings, a tradition that is steadfast and uncomprimising.
However, the health consequences of a growing obesity and diabetes epidemic in the community has created an urgent need to begin changing our relationship with food-- the types of foods we choose and how we prepare them.
For the next week, Bed-Stuy Patch will share our picks for the tastiest and healthiest Thanksgiving recipe alternatives to help you save on the extra holiday pounds without cutting back on flavor!
Pumpkin has a sweet and rich flavor that makes it perfect for a fall holiday like Thanksgiving. One of the healthiest ways to prepare pumpkin is to make it in a soup. Pumpkin provides a wealth of health benefits, specifically an extra dose of vitamin A and fiber that contribute to a balanced body. It's an excellent starter or side dish for a Thanksgiving meal since it instantly warms you up and gets those sweet and savory holiday flavors on your palette.
- 3/4 cup water
- 1 small onion, chopped
- 8 ounces of pumpkin puree
- 1 cup of unsalted vegetable broth
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- 1 cup of fat-free milk
- 1/8 teaspoon of fresh ground black pepper
- Heat a ¼ cup of the water in a large saucepan over medium heat.
- Add onion to the saucepan and cook for about 3 minutes, or until tender.
- Add the pumpkin, broth, cinnamon, nutmeg and the remaining water to the saucepan and bring the mixture to a boil.
- Once the mixture boils, reduce the heat to a simmer for 5 minutes. As the mixture simmers, stir in the milk.
- Ladle the soup into bowls and garnish with fresh ground black pepper, then serve.