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Pumpkin Soup

Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS

- 2 teaspoons margarine
- 3/4 cup chopped onion
- One 16-ounce can pumpkin puree (not pumpkin pie filling)
- 2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves or ground nutmeg
- 1 cup fat-free milk

DIRECTIONS

Melt the margarine in a medium saucepan.
Saute the onion until softened, about 5 minutes.

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix
well. Bring to a boil; reduce the heat and simmer for 15 minutes.

Puree until smooth in a blender or food processor.
Return to the saucepan. Add the milk; heat
thoroughly but do not boil. Serve at once.

Nutritional Information Per Serving:
Calories: 89; Protein: 4 g; Sodium: 318 mg;
Cholesterol: 1 mg; Fat: 3 g; Carbohydrates: 15 g
Exchanges: 1 Starch

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