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.
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 | ½ cup |
- Directions
- In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.
- Sweat 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.
Source
Ida Rodriguez for Melissa’s Variety Produce Recipe
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