Time Saving Tip:
Soup may be prepared a day ahead.
Calories from Fat
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Finely chopped onion
Garlic cloves, finely chopped
Crushed red pepper
Low sodium chicken broth
1 can (32 ounces)
Sour cream and chives for garnish
Melt butter in large saucepan over medium-high heat.
Add onion, celery, and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, coriander, and crushed red pepper; cook for 1 minute.
Add water and broth; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
Transfer mixture to food processor or blender (in batches, if necessary); cover.
Blend until creamy. Serve warm or reheat to desired temperature.
Garnish with dollop of sour cream and chives.
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.
Diabetic Exchange 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.
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