INGREDIENTS


* 1 small onion, chopped
* 1 teaspoon cooking oil
* 2 cups chicken broth
* 1-1/2 cups cooked or canned pumpkin
* 1 tablespoon lemon juice
* 1 teaspoon curry powder
* 1 teaspoon sugar
* 1/2 teaspoon salt, optional
* Dash pepper
* 1/2 cup half-and-half cream or evaporated milk
* Chopped fresh parsley, optional


SERVINGS 4
CATEGORY Low Fat
METHOD Stovetop - One-Dish
PREP 5 min.
COOK 20 min.
TOTAL 25 min.


DIRECTIONS



In a saucepan over medium heat, saute the onion in oil until tender. Add broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired. Yield: 4 servings.




NUTRITIONAL INFO



Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and evaporated skim milk and without salt) equals 1/2 starch, 1/2 fat; also, 67 calories, 60 mg sodium, 3 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 2 gm fat.