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Discussion Starter · #1 · (Edited)
* 1 lb. mushrooms, sliced
* 1 large onion, chopped
* 2 stick butter
* 3 qt. chicken stock
* 3/4 c. flour (for low-carb, a no-starch thickening agent should be used as directed)
* 1 large can packed pumpkin
* 1 tsp. salt
* 1/2 tsp. black pepper
* 1/4 tsp. cayenne pepper
* 1/4 c. honey (optional)
* 2 c. cream
* 1 T. curry

In a large Dutch oven, sauté mushrooms and onions in butter. Add flour and cook about 3 minutes. Add stock and cook until thickened. Add pumpkin, salt, black pepper, cayenne, curry, and honey. Simmer about one hour. Add cream and heat through.
 

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I love pumpkin soup, all kinds. Lately I have had trouble buying canned pumpkin in the store. In the Fall I need to stock up for the rest of the year.
 

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Sounds good... We have a French pumpkin we could use for this
 

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I just got 5 cans. $2. a can. :(

Guess I need to get some more. I found a pB I liked too. that could be bad :rolleyes: Peter Pan chunky. low carb low sugar. Plus it taste really good. Not like those other tasteless waste your money PB.
 

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That would be fairly easy to de-carb -- take a tip from Indian cooks, and process onions to make a paste, to thicken.
 
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