Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Soups Vegetable
Recipes Soups Vegetable
|
||||||||
|
||||||||
| Servings: | 6 |
| Author Notes: |
This terrific recipe was adapted for diabetics by Marilyn Helton. Marilyn got the original recipe from The Martha's Vineyard Cookbook, by Louise T. King & Jean S. Wexler. This version of pumpkin soup is popular in the West Indies where it is considered a native dish. |
| Ingredients: |
1/2 cup chunked celery 1/2 cup chunked onion 1/2 cup chunked carrots 1 large garlic clove 1 teaspoon chopped fresh thyme (1/2 tsp dried) 1 teaspoon chopped fresh oregano (1/2 tsp dried) 4 cups chicken stock salt and pepper to taste 2 cups cooked, mashed pumpkin (or 1 15-ounce can) 2 tablespoons olive oil 1/2 cup lean, roasted diced ham 1 teaspoon tomato paste |
| Instructions: |
Place celery, onion, and carrots in a blender and chop coarsely. Do not purée. Pour into a 2-quart saucepan. Add the garlic, thyme, oregano, chicken stock, and salt and pepper to taste. Simmer 15 minutes. Add the pumpkin, oil, and ham, blending well. Simmer another 10 minutes. Blend in the tomato paste. Serve hot.
Note: Fresh, ripe tomatoes, peeled, seeded, and chopped may be used in place of the tomato paste, if available. Add half a cup or so. Do not use the pallid winter specimens. Per Serving: Diabetic Exchanges: |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
 |
| Have some fun and test your foodie knowledge with these short, fun trivia quizzes. |
|
