Pumpkin Soup With Leeks and White Wine
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ recipeCalories290Calories from Fat90Total Fat10 gSaturated Fat2 gCholesterol5 mgSodium200 mgTotal Carbohydrate42 gDietary Fiber6 gSugars15 gProteins10 gVitamin A80% DVVitamin C100% DVCalcium30% DVIron50% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4Preparation Time40 minutes
Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation
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 cup
  • Directions
  • In 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.

  • Diabetic Exchange
    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.

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