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

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)