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Pumpkin Soup With Leeks and White Wine

June 10, 2008 - 7:30am
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Pumpkin Soup With Leeks and White Wine

Nutrition Facts

Serving Size¼ recipe
Calories from Fat90
Total Fat10 g
Saturated Fat2 g
Cholesterol5 mg
Sodium200 mg
Total Carbohydrate42 g
Dietary Fiber6 g
Sugars15 g
Proteins10 g
Vitamin A80% DV
Vitamin C100% DV
Calcium30% DV
Iron50% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Preparation Time40 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Leeks, split in half lengthwise6
Olive oil2
Garlic cloves, crushed3
Thyme sprigs4 sprigs
Bay leaves2
Parsley sprigs5
White wine1 cup
Pumpkin peeled1½ pounds
Low sodium chicken stock5 cups
Skim milk½ cup
Fat-free half and half½ cup
  1. Directions
  2. In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.
  3. Sweat until the leek is fragrant and soft, but not brown.
  4. Add the thyme, parsley, and bay leaves. Cook 2 minutes.
  5. Turn the heat to high and add the wine.
  6. Reduce to 2 tablespoons; add the stock and the pumpkin.
  7. Simmer until the pumpkin falls apart, 20-25 minutes.
  8. Discard the herbs. Puree the soup; add milk and cream.
  9. 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.

Ida Rodriguez for Melissa’s Variety Produce Recipe

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