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  Recipe Home » Diabetic » PUMPKIN SOUP
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  PUMPKIN SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 185
Ingredients:
2 cans pumpkin (16-oz. cans)
1/4 tsp. allspice
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
10 C. chicken broth
2 Tbls. butter or margarine
1 C. yellow onions, chopped
1 C. leeks, cleaned, sliced
salt and white pepper, to taste
sour cream, low fat, for garnish
nutmeg, for garnish
chives, for garnish
Instructions:
In a large stockpot, combine pumpkin, allspice, nutmeg, cinnamon and broth. Bring to a boil. Reduce heat and simmer, covered, 30 minutes. In a separate saucepan, melt butter or margarine over medium heat. Sauté onion and leeks until golden, about 6 to 8 minutes. Stir into pumpkin mixture and heat for several minutes, stirring constantly. Taste for salt and white pepper. If soup is too thick, thin with additional broth. Serve very hot with a dollop of sour cream on top, a pinch of nutmeg, and chopped green onion tops.
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