West Indies Style Pumpkin Soup

Note from Cheri: This terrific recipe was given to us by Marilyn Helton who writes the Diabetic Dining on Fabulous Foods column for this website. Marilyn got the 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.

1/2 C chunked celery 1/2 C chunked onion 1/2 C chunked carrots 1 large garlic clove 1 tsp. chopped fresh thyme (1/2 tsp dried) 1 tsp. chopped fresh oregano (1/2 tsp dried) 4 C chicken stock salt & pepper to taste 2 C cooked, mashed pumpkin (or 1 15-ounce can) 2 T olive oil 1/2 C lean, roasted diced ham 1 tsp. tomato paste

Makes 6 Servings 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: 131 Cal 6g Fat 8g Protein 11g Carb 6mg Chol 707mg Sodium Exchanges: 1/2 Bread 1/2 Meat 1 Veg 1 Fat