Creamy Pumpkin Soup from Healthy Diabetic Recipes

Creamy Pumpkin Soup Recipe

Recipe Ingredients:

2 tbsp pumpkin seeds, plus 2 teaspoons
1 1/4 tsp canola oil
3/4 medium onion, chopped
1 cup canned pumpkin
2 1/3 cups chicken stock, low-fat, low-sodium
2/3 cup evaporated skim milk
1 tbsp dry sherry, plus 1 teaspoon
3/4 tsp cinnamon
freshly ground black pepper, to taste

Recipe Instructions:

Preheat the oven to 400øF. Spread the pumpkin seeds on a small cookie sheet. Drizzle 3/4 tsp. of the canola oil on the seeds and toast the seeds for 5 minutes. Remove from the oven. In a stockpot, heat the remaining oil. Add the onion and saut‚ for 5 minutes. Add the pumpkin and stock and bring to a boil. Simmer for 20 minutes. Add the milk, sherry, and cinnamon. Simmer for 5 minutes. To serve, place soup in bowls and top with pumpkin seeds. Grind pepper over each serving.

Per serving: calories 131, fat 5.1g, 36% calories from fat, cholesterol 2mg, protein 8.3g, carbohydrates 12.6g, fiber 1.7g, sodium 507mg.

Exchanges: 1 Starch, 1 1/2 Fat.

The recommended wines are: Fum‚ Blanc, Beaujolais, or Chenin Blanc.

Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 5 min, Cook: 25 min.

Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 19, 1998.

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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