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Pumpkin Soup

Pumpkin Soup Recipe. Diabetic Friendly, low carb recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Yield: 5 servings (1 cup each)
Ratings Rating: 4.33, 3 Votes | Read Comments
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  • 2 teaspoons margarine
  • 3/4 cup chopped onion
  • One 16-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves or ground nutmeg
  • 1 cup fat-free milk


  1. Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
  2. Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
  3. Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.

Nutritional Information (Per Serving)
Protein:4 g
Sodium: 318 mg
Cholesterol:1 mg
Fat: 3 g
Carbohydrates: 15 g
Exchanges: 1 Starch

Source: The New Family Cookbook for People with Diabetes

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