Pumpkin Soup

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)

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes