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Healthy eating is important for everyone, but people with cancer often have special concerns. Lurie Cancer Center's Supportive Oncology Team includes Registered Dietitians who provide up-to-date research-based nutrition advice throughout cancer treatment and into recovery. Contact them at 312.695.0990
Neutropenia, or low white blood count, is a concerning side effect of chemotherapy, since neutrophils protect us from developing infections. Most chemotherapeutic drugs will lower your blood counts to some degree. Neutropenia usually lasts four to seven days, but it can be longer depending on the type of treatment.
Raw fruits, raw vegetables, raw meat and raw seafood carry bacteria that should be avoided until your counts have recovered. The following pumpkin soup recipe is quick, neutropenia-friendly, and perfect to serve in the fall. Onions provide vitamin C and folacin, while the pumpkin provides beta carotene and Vitamin C.
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Makes six (1-cup) servings
- 1/2 cup finely chopped onion
- 1/2teaspoon minced garlic
- 1 (15 ounce) can solid pack pumpkin
- 3 1/2 cups canned fat free chicken broth or vegetable broth
- 1/2 cup skim milk
- Salt & Pepper
- Nonfat Plain yogurt
In a pot coated with nonstick cooking spray, sauté the onion and garlic over medium heat until tender, about 5 minutes. Add the pumpkin. Gradually add the chicken broth and milk. Season with salt and pepper. Cook until heated through, about 5 minutes. Serve with a dollop of yogurt.
Nutritional information per serving
Calories 45, Protein (g) 4, Carboyhydrate (g) 8, Fat (g) 0, Saturated Fat (g) 0, Dietary Fiber (g) 3, Cholesterol (mg) 0, Sodium (mg) 391
Recipe courtesy of Eating Well Through Cancer |
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