Pumpkin Soup Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 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


Directions

  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.


Recipe Yield: Yield: 5 servings (1 cup each)

Nutritional Information Per Serving:

Calories: 89
Fat: 3 grams
Sodium: 318 milligrams
Cholesterol: 1 milligrams
Protein: 4 grams
Carbohydrates: 15 grams

Diabetic Exchanges

1 Starch



Book Title: The New Family Cookbook for People with Diabetes

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