Pumpkin Soup With Leeks and White WineEn Español (Spanish Version)
Serving Size¼ recipeCalories
290Calories from Fat90Total Fat
10 gSaturated Fat2 gCholesterol
200 mgTotal Carbohydrate
42 gDietary Fiber6 gSugars15 gProteins
10 gVitamin A80% DVVitamin C100% DVCalcium30% DVIron50% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings4Preparation Time40 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresLeeks, split in half lengthwise6Olive oil2Garlic cloves, crushed3Thyme sprigs4 sprigsBay leaves2Parsley sprigs5White wine1 cupPumpkin peeled1½ poundsLow sodium chicken stock5 cupsSkim milk½ cupFat-free half and half cream½ cupDirectionsIn a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.Continue until the leek is fragrant and soft, but not brown.Add the thyme, parsley, and bay leaves. Cook 2 minutes.Turn the heat to high and add the wine.Reduce to 2 tablespoons; add the stock and the pumpkin.Simmer until the pumpkin falls apart, 20-25 minutes.Discard the herbs. Puree the soup; add milk and cream.If soup is too thick, add a little more broth. Stir and serve.
Fruit: 0; Vegetables: 4; Meat: 1; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Ida Rodriguez for Melissa’s Variety Produce Recipe