Curry Pumpkin Soup

Curried Pumpkin Peanut Soup
found this recipe this fall when we had small pie pumpkins and apple to use up.  Great for fall.
serve 4 220 calories and 12 gm protein and 6 g fiber, 9 gm fat, less with fat free cream.

1 1/2 cups chopped peeled apples
1 cup onion
1/4 c sherry or apple juice
1 1/2 T curry powder
1 can pumpkin, pure or  cooked fresh pumpkin
1 can 14 oz chicken broth, I  use homemade
3/4 c evaporated milk , skimmed- I use fat free half and half
1/4 c peanut butter, creamy
3/4 t salt

In a large stockpot, combine apple , onion, sherry over med high heat
stir occasionally, cook about 8 minutes until onion is soft and liquid absorbed
add curry and stir for 30 sec
stir in pumpkin, broth and peanut butter, cover pan, bring to a boil then
reduce heat and simmer for about 10 minutes, stir in milk or cream
and allow to cool then pour into blender until smooth.  Warm on stove before serving, so not boil
Garnish with pumpkin seeds made from fresh pumpkin...

Potato Cheese Soup

This has been a staple in our home for years.  My friend Shelley Kruger brought this for dinner one night in Las Vegas and everyone loved it.  Seem like a lot of steps, they are easy and worth it. 

3-4 large Potatos  (5-6 small)
1/4-12c diced onions ( I use dried 1-2T )
3-4 cups Chicken Broth
1/2 c butter ( I have used 1/4c- just add 1/2 of the flour with the cream cheese)
1/2 c flour
1 brick of low fat cream cheese- fat free doesn't work as well
2-4 cups of Milk
1-2 c shredded cheese
bacon bits  or fresh bacon crumbled
 

-Peel and dice 4 large potatos and place in large pot with  diced onions
-Cover with Chicken Broth 3-4 cups ( I always use homemade or 1-2 cans swanson) and boil till tender.
-In a smaller pan melt butter and add flour to make roux.  Add cream cheese brick and slighty melt adding 2 cups of milk blending till becomes thick. 
-Immediately add to potatos and stir with wisk till blended. Let heat till thick, do not boil, add salt and pepper to taste, amont of salt depends on your broth
-Add 1-2 more cups of milk if needed to thin out

Serve with Shredded cheese, diced bacon or even coooked brocoli/ carrots.

Broccoli Rice Soup

This is super fast and easy to make for a last minute meal...


Ingredients:
1 package Rice-a-Roni Wild Rice (can be chicken flavored)
5 cups water with 5t chicken broth
10 oz pkg frozen broccoli-I use 1-2 bunches of fresh, chopped up
1 shredded carrot
1 can cream chicken soup, I use fat free
1 8oz  cream cheese, low fat work best
2 tsp dried minced onion
slivered almonds to garnish

Directions:
Cook Rice-a-Roni in water for 10 minutes using rice and seasoning packet.  Add broccoli, carrot and onion and simmer for 5 more minutes.  ( hint: prepare your vegtables while rice is cooking).  Stir in cream of chicken soup and cream cheese.  Heat on low until cheese is melted.  
Serve with slivered almonds.

Tortilla Soup

This was on my friend, Halli's blog...now it is our favorite too!!
I made home made broth and boiled a 1/2 cup of brown rice in 4-5 cups till cooked then added 1 can diced tomatos and 4oz fresh green chilis, beans and chicken it was great!

Jackie James's Tortilla Soup

1 family-sized (or 3 small) can of chicken and rice soup
1 can diced tomatoes and green chile's (11.5 ounce)
1 can Ranch Style beans (15 ounce) - black label
1-2 chicken breasts cooked and shredded
3 cups chicken broth

Cook over medium heat. Spoon into bowls and add tortilla chips, shredded cheddar cheese, sour cream (we use plain Greek yogurt instead), avocados, and cilantro. Serves 4-6.