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
Servings
4
Preparation Time
40 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
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.