Nutrition Facts
Serving Size¼ recipe
Calories290
Calories from Fat90
Total Fat10 g
Saturated Fat2 g
Cholesterol5 mg
Sodium200 mg
Total Carbohydrate42 g
Dietary Fiber6 g
Sugars15 g
Proteins10 g
Vitamin A80% DV
Vitamin C100% DV
Calcium30% DV
Iron50% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings4
Preparation Time40 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation
IngredientsMeasures
Leeks, split in half lengthwise6
Olive oil2
Garlic cloves, crushed3
Thyme sprigs4 sprigs
Bay leaves2
Parsley sprigs5
White wine1 cup
Pumpkin peeled1½ pounds
Low sodium chicken stock5 cups
Skim milk½ cup
Fat-free half and half cream½ cup
  1. Directions
  2. In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil.
  3. Continue until the leek is fragrant and soft, but not brown.
  4. Add the thyme, parsley, and bay leaves. Cook 2 minutes.
  5. Turn the heat to high and add the wine.
  6. Reduce to 2 tablespoons; add the stock and the pumpkin.
  7. Simmer until the pumpkin falls apart, 20-25 minutes.
  8. Discard the herbs. Puree the soup; add milk and cream.
  9. If soup is too thick, add a little more broth. Stir and serve.