Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Time Saving Tip: Soup may be prepared a day ahead.
|Serving Size||¼ recipe|
|Calories from Fat||45|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Total Carbohydrate||30 g|
|Dietary Fiber||11 g|
|Vitamin A||680% DV|
|Vitamin C||6% DV|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Preparation Time||45 minutes|
Cups of Fruits and Vegetables Per Person: 1.0
|Finely chopped onion||1 cup|
|Garlic cloves, finely chopped||2|
|Celery, diced||1 cup|
|Curry powder||1 teaspoon|
|Ground coriander||1/8 teaspoon|
|Crushed red pepper||1/8 teaspoon|
|Low sodium chicken broth||1 cup|
|Pumpkin puree||1 can (32 ounces)|
|Fat-free half-and-half||1 cup|
|Sour cream and chives for garnish|
Time Saving Tip: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; 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.