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Low-Fat Kosher Pumpkin Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

Creamy pumpkin and garlic soup.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 67.4
Total Carbs 6.4 g
Dietary Fiber 0.4 g
Sugars 2.8 g
Total Fat 3.6 g
Saturated Fat 0.7 g
Unsaturated Fat 0.3 g
Potassium 150.3 mg
Protein 3.6 g
Sodium 105.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  cooking spray
0 3/4 cup  chopped leeks
2 each  medium garlic cloves
3 cup  fresh cubed pumpkin
3 cup  low fat unsalted chicken broth
1 cup  cold water
2 tsp  sweetener (sugar substitute)
1 pinch  salt
0 1/4 tsp  black pepper
0.125 tsp  ground cloves
1 cup  light soy milk
  1. In a medium pot, prepare leeks and garlic the Enlitened way (spray non-stick skillet with spray and heat oil over medium, add leeks - cook until brown, stir in garlic cloves, add a few drops of water, cook for a few minutes more).
  2. Add the pumpkin, broth, water, and seasonings; mix well.
  3. Bring to a boil, then reduce heat and simmer for 30-45 minutes, until pumpkin is soft.
  4. Puree until smooth in a food processor and return to pot, or use an immersion blender directly in the pot.
  5. Add the soy milk, heat thoroughly, but do not boil.

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