Pumpkin is lower in carbohydrates than other starchy vegetables and is high in vitamin A and fiber. Serve with a large salad for a complete meal.
This is a diabetes-friendly recipe and it’s easy to make it gluten-free. Purchase gluten-free chicken broth and verify all other ingredients are gluten-free.
- Serves: 5
- Category: Recipes
Ingredients
- teaspoon canola oil
- 1 onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 32 ounces reduced-sodium, fat-free chicken broth
- 1 can pumpkin puree (15 oz)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground black pepper
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery and sauté for 5 minutes or until clear.
- Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 15 minutes.
- Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 15 minutes.
- After the soup has cooled, transfer it to a blender and blend until smooth. You can also use an immersion blender in the pot and blend until smooth.
- After the soup has cooled, transfer it to a blender and blend until smooth. You can also use an immersion blender in the pot and blend until smooth.
- It’s easy to make it gluten-free. Purchase gluten-free chicken broth and verify all other ingredients are gluten-free.
