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
  • 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.