With exceptional flavor and creamy texture, this soup (made with soymilk), will please tastebuds. Plus, the pumpkin makes it pretty!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

45 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat an unheated large saucepan with cooking spray. Add oil; heat over medium-high heat. Add leeks and garlic; cook and stir until leeks start to brown, stirring occasionally.

  • Stir in pumpkin, broth, pepper and, if desired, cloves. Bring to boiling; reduce heat. Cover and simmer for 30 to 45 minutes, or until pumpkin is tender. Remove from heat; cool slightly.

  • Transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. (Or use an immersion blender directly in the saucepan.) Return all of the pureed mixture to saucepan.

  • Stir in the soymilk and enough of the water to reach desired consistency; heat through, but do not boil. Stir in sugar (or sugar substitute) to taste. Serve warm. If desired, garnish with toasted pumpkin seeds or pine nuts.

Nutrition Facts

165 calories; protein 7.4g 15% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 4.5g; fat 8.7g 13% DV; saturated fat 4.3g 22% DV; cholesterol 19.8mg 7% DV; vitamin a iu 16997.9IU 340% DV; vitamin c 7.4mg 12% DV; folate 28.7mcg 7% DV; calcium 126.5mg 13% DV; iron 2.4mg 13% DV; magnesium 37.2mg 13% DV; potassium 540.7mg 15% DV; sodium 108.2mg 4% DV.