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Cream Of Pumpkin Soup
This cream of
pumpkin soup recipe makes 4 servings with about 1 carbohydrate
block each.
Ingredients
1 teaspoon olive
oil
3/4 cup chopped onion
2 cloves garlic, finely minced
1/4 teaspoon curry powder
Dash cayenne pepper
4 cups defatted chicken broth, or 2 {14.5 ounce} cans chicken
broth plus 1/2 cup water
1 {15 ounce} can solid pack pumpkin
1 cup 2% milk
Salt
Pepper
Preparation
Method
In a saucepan,
sauté onion in oil until soft and lightly caramelized. Stir in
garlic, curry powder, and cayenne pepper. Cook for 2 minutes.
Add chicken broth and gently simmer for 15 minutes. Stir in
pumpkin, cook for 5 minutes. Pour contents into a blender
container, blend until smooth. Pour back into saucepan. Add
milk. Then add salt and pepper to taste. Serve hot.
Makes 4 servings.
Each serving contains:
.25 mini block protein, 2 grams
1 mini block carbohydrates, 7.5 grams
.79 mini block fat, 2.375 grams
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