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Makes 4 servings
Each serving equals one 5 A Day serving

6 leeks split in half lengthwise
2 Tbsps olive oil
3 cloves garlic, crushed
4 sprigs Thyme
2 bay leaves
5 sprigs Parsley
1 cup white wine
1 1/2 pounds pumpkin peeled
5 cups low sodium chicken stock
1/2 cup skim milk
1/2 cup fat-free half and half

In a large skillet, heat the olive oil. Add the leek and garlic, stirring to coat with the oil. Sweat until the leek is fragrant and soft, but not brown.

Add the thyme, parsley and bay leaves. Cook 2 minutes.

Turn the heat to high and add the wine.

Reduce to 2 Tbsps; add the stock and the pumpkin.

Simmer until the pumpkin falls apart, 20–25 minutes.

Discard the herbs.

Puree the soup, add milk and cream.

If soup is too thick add a little more broth. Stir and serve.

Nutritional analysis per serving: Calories 292, Protein 10g, Fat 10g, Calories From Fat 30%, Cholesterol 5mg, Carbohydrates 42g, Fiber 6g, Sodium 197mg.

Source: Ida Rodriguez for Melissa’s Variety Produce Recipe
healthy recipes


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