Pumpkin Soup
I have been requested to share more soup recipes, so here you go! This soup is one of my absolute favorites! We have it often. And, its perfect to have this time of year! YA DUDE!
Pumpkin Soup
(adapted from Cook.com-I think...)
1 pound lean ground turkey (I use 93/7)
1/2 tsp thyme
1/4 tsp allspice
1/4 tsp sage
a dash of paprika
dash of cinnamon
1 medium onion, diced
3 celery stalks, diced
2 carrots, diced
2 tbs natural peanut butter, smooth
1 can pure pumpkin puree
4 cups chicken broth
1/2 cup fat-free cream cheese, softened
1/2 cup fat-free milk, plain soy milk, or fat-free plain yogurt (whatever you want, I use whatever is on hand...)
1. Brown the turkey with the diced veggies and spices.
2. Once the turkey is brown and the onions are clearish, at the peanut butter and let it melt. Then add the pumpkin and chicken broth. Cook on medium heat for 10 minutes.
3. While the soup base is cooking, take out a blender and blend the cream cheese with the milk/yogurt until its smooth. After the ten minutes are up, pour about a cup of the soup into the blender to blend with the cheese/milk mixture to temper it (this will prevent the cheese/milk mixture from curddling when added to the soup).
4. Add the cheese/milk mixture to the soup and cook another 2 minutes.
5. Serve. Its fun to have with a little dollup of sour cream, or yogurt (I like the yogurt, my husband does sour cream).
8 servings: 1 1/2 cups
212 calories per serving.
Enjoy!
(adapted from Cook.com-I think...)
1 pound lean ground turkey (I use 93/7)
1/2 tsp thyme
1/4 tsp allspice
1/4 tsp sage
a dash of paprika
dash of cinnamon
1 medium onion, diced
3 celery stalks, diced
2 carrots, diced
2 tbs natural peanut butter, smooth
1 can pure pumpkin puree
4 cups chicken broth
1/2 cup fat-free cream cheese, softened
1/2 cup fat-free milk, plain soy milk, or fat-free plain yogurt (whatever you want, I use whatever is on hand...)
1. Brown the turkey with the diced veggies and spices.
2. Once the turkey is brown and the onions are clearish, at the peanut butter and let it melt. Then add the pumpkin and chicken broth. Cook on medium heat for 10 minutes.
3. While the soup base is cooking, take out a blender and blend the cream cheese with the milk/yogurt until its smooth. After the ten minutes are up, pour about a cup of the soup into the blender to blend with the cheese/milk mixture to temper it (this will prevent the cheese/milk mixture from curddling when added to the soup).
4. Add the cheese/milk mixture to the soup and cook another 2 minutes.
5. Serve. Its fun to have with a little dollup of sour cream, or yogurt (I like the yogurt, my husband does sour cream).
8 servings: 1 1/2 cups
212 calories per serving.
Enjoy!
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