• Pumpkin Soup With Leeks and White Wine

    Nutrition Facts

    Serving Size ¼ recipe
    Calories 290
    Calories from Fat 90
    Total Fat 10 g
    Saturated Fat 2 g
    Cholesterol 5 mg
    Sodium 200 mg
    Total Carbohydrate 42 g
    Dietary Fiber 6 g
    Sugars 15 g
    Proteins 10 g
    Vitamin A 80% DV
    Vitamin C 100% DV
    Calcium 30% DV
    Iron 50% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 4
    Preparation Time 40 minutes
    Cups of Fruits and Vegetables Per Person: 1.0

    Ingredients and Preparation

    Ingredients Measures
    Leeks, split in half lengthwise 6
    Olive oil 2
    Garlic cloves, crushed 3
    Thyme sprigs 4 sprigs
    Bay leaves 2
    Parsley sprigs 5
    White wine 1 cup
    Pumpkin peeled 1½ pounds
    Low sodium chicken stock 5 cups
    Skim milk ½ cup
    Fat-free half and half cream ½ cup
    1. In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.
    2. Continue until the leek is fragrant and soft, but not brown.
    3. Add the thyme, parsley, and bay leaves. Cook 2 minutes.
    4. Turn the heat to high and add the wine.
    5. Reduce to 2 tablespoons; add the stock and the pumpkin.
    6. Simmer until the pumpkin falls apart, 20-25 minutes.
    7. Discard the herbs. Puree the soup; add milk and cream.
    8. If soup is too thick, add a little more broth. Stir and serve.

    Diabetic ExchangeFruit: 0; Vegetables: 4; Meat: 1; Milk: 0; Fat: 1; Carbs: 0; Other: 0Diabetic 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.

    SourceIda Rodriguez for Melissa’s Variety Produce Recipe

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