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Pumpkin Soup With Leeks and White Wine

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

En Español (Spanish Version)

Nutrition Facts

Serving Size	¼ recipe
Calories	290
Calories from Fat	90
Total Fat	10 g
Saturated Fat	2 g
Cholesterol	5 mg
Sodium	200 mg
Total Carbohydrate	42 g
Dietary Fiber	6 g
Sugars	15 g
Proteins	10 g
Vitamin A	80% DV
Vitamin C	100% DV
Calcium	30% DV
Iron	50% DV

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

Servings and Times TOP

Servings	4
Preparation Time	40 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation TOP

Ingredients	Measures
Leeks, split in half lengthwise	6
Olive oil	2
Garlic cloves, crushed	3
Thyme sprigs	4 sprigs
Bay leaves	2
Parsley sprigs	5
White wine	1 cup
Pumpkin peeled	1½ pounds
Low sodium chicken stock	5 cups
Skim milk	½ cup
Fat-free half and half cream	½ cup

Directions
In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.
Continue until the leek is fragrant and soft, but not brown.
Add the thyme, parsley, and bay leaves. Cook 2 minutes.
Turn the heat to high and add the wine.
Reduce to 2 tablespoons; add the stock and the pumpkin.
Simmer until the pumpkin falls apart, 20-25 minutes.
Discard the herbs. Puree the soup; add milk and cream.
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.

Source
Ida Rodriguez for Melissa’s Variety Produce Recipe

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