Source URL: http://www.diabetesselfmanagement.com/recipes/soups-stews/spiced-pumpkin-soup/
Place oil in a 2-quart pan. Add onion and garlic and cook over medium-high heat for 2–3 minutes, or until tender; stir frequently. Whisk in broth, pumpkin, curry powder, allspice, salt, pepper, cayenne pepper, and Splenda; mix well. Bring to a simmer, then reduce heat to low-medium, cover, and cook, stirring occasionally, for 15–20 minutes. Whisk in evaporated skim milk and return to a simmer. If a smooth consistency is desired, transfer soup to a blender or food processor (in batches, if necessary), cover, and blend until smooth. Serve warm.
Yield: 6 cups. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 69, Carbohydrates: 12 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: 0 mg, Sodium: 362 mg, Fiber: 3 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
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