Diabetic Dish of the Week - Roasted Pumpkin Soup

This week's Diabetic Dish of the Week is - Roasted Pumpkin Soup. Pumpkin and Fall all in a Diabetic Friendly Soup! The recipe is from the Diabetic Gourmet Magazine website, which is full of delicious and  diabetic friendly recipes. Also don't to forget to subscribe to the Diabetic Gourmet Magazine! Enjoy and Eat Healthy in 2018!   https://diabeticgourmet.com/ 

Roasted Pumpkin Soup
What could make a more delectable (and appropriate) seasonal meal on a chilly autumn night than a bowl of hearty pumpkin soup?
Serve this recipe with a crunchy green salad and a warm slice of whole grain toast for a truly sweet and satisfying Halloween treat.

Roasted Pumpkin Soup

Yield: Makes 5 servings.

Ingredients

2 Tbsp. olive oil
2 tsp. ground cinnamon
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 Tbsp. fresh minced ginger
1 Tbsp. minced garlic
1 can (15 oz.) pumpkin
3-1/2 cups low sodium chicken stock
Salt and freshly ground pepper, to taste
Chopped fresh sage, as garnish
Low-fat sour cream, as garnish (optional)
Directions

1 - In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
2 - Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired).

Nutritional Information Per Serving:

111 calories
6 g total fat
<1 fat="" g="" p="" saturated="">11 g carbohydrate
3 g protein
4 g dietary fiber
437 mg sodium
https://diabeticgourmet.com/articles/october-and-pumpkins-go-hand-in-hand/