CHRS: CP437 2
MSGID: 1:18/200@fidonet 66918461
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Pumpkin Soup
 Categories: Soups, Squash, Curry, Dairy, Vegetables
      Yield: 6 Servings
 
      1 ts Olive oil
      1 sm Onion; fine chopped
      2 ts (2 cl) minced garlic
      3 c  50% reduced-sodium, fat-free
           - chicken broth *
     15 oz Canned pumpkin; NOT pie
           - filling
      2 ts Curry powder
    1/4 ts Allspice
    1/4 ts (ea) Salt & black pepper
    1/8 ts Cayenne; more/less to taste
      1 tb Splenda sweetener
      6 oz Evaporated milk
 
  * Straight Swanson's works well - UDD
  
  Place oil in a 2-quart pan. Add onion and garlic and cook
  over medium-high heat for 2-3 minutes, or until tender;
  stir frequently. Whisk in broth, pumpkin, curry powder,
  allspice, salt, pepper, cayenne pepper, and Splenda; mix
  well.
  
  Bring to a simmer, then reduce heat to low-medium, cover,
  and cook, stirring occasionally, for 15-20 minutes. Whisk
  in evaporated milk and return to a simmer.
  
  If a smooth consistency is desired, transfer soup to a
  blender or food processor (in batches, if necessary),
  cover, and blend until smooth. Serve warm.
  
  Yield: 6 cups
  Serving size: 1 cup
  
  Per Serving: Calories: 69 Carbohydrate: 12 g Protein: 3 g
  Fat: 1 g Saturated fat: <1 g Cholesterol: 0 mg Sodium: 362
  mg Fiber: 3 g
  
  Exchanges per serving: 1 starch
  Carbohydrate choices: 1
  
  Recipe by: Tami Ross, a Diabetes Nutrition Specialist and
  Certified Diabetes Educator in Lexington, Kentucky.
  
  From: http://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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