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Curried Pumpkin Soup

Source of Recipe

Taste of Home 1997 – E. Dunbar; Peoria, IL
Curried Pumpkin Soup

Diabetic Exchanges
Serves: 4

1 small onion, chopped
1 tsp. cooking oil
2 c. low-sodium chicken broth
1-1/2 c. cooked or canned pumpkin
1 T. lemon juice
1 tsp. curry
1 tsp. sugar
Dash pepper
1/2 c. skim evaporated milk
Optional: chopped fresh parsley

In a saucepan over medium heat, sauté the onion in oil until tender. Add the next 6 ingredients; bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Stir in milk; heat through. Garnish with parsley if desired.

One 1-cup serving equals: 67 calories…60 mg sodium…3 mg cholesterol…11 gm carbohydrate…3 gm protein…2 gm fat ++++Exchanges: 1/2 starch…1/2 fat