Curried Pumpkin Soup


Classifications: Soups and Stews

Qty Measure Ingredient


1 small onion, chopped

1 teaspoon cooking oil

2 cups chicken broth

1 1/2 cups cooked or canned pumpkin

1 tablespoon lemon juice

1 teaspoon curry powder

1 teaspoon sugar

1/2 teaspoon salt, optional

Dash pepper

1/2 cup half-and-half cream or evaporated milk

Chopped fresh parsley, optional

Instructions: In a saucepan over medium heat, saute the onion in oil until tender. add broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired.



Background: Note: DIABETIC EXCHANGES: )One 1-cup serving (prepared with low-sodium broth and evaporated skim milk and without salt) equals 1/2 starch, 1/2 fat; also, 67 calories, 60 mg sodium, 3 mg cholesterol, 11 gm carbohydrate, 3 gm protein 2 gm fat.

Serves: 4

Food Exchanges: