Pumpkin Tomato Basil Soup

I had a baking pumpkin to use and didn't want to make a pie so I found this soup recipe to try. It was delicious!

1 Small Pumpkin
1 can tomato puree
4 cups Chicken Broth
6-7 Carrots, peeled and sliced or diced
1 Medium Onion
2-3 cloves Garlic, chopped
1 cup Mushrooms, sliced
2 Tablespoons Basil, chopped
1 Teaspoon Salt
1 pinch Ground Pepper
1/4 cup Cream (optional - I didn't use any but it would make it creamier)
1 Teaspoon sugar

In a large pot, put Chicken Stock, pumpkin and carrot. Bring to a boil, then reduce to simmer for 1/2 hour.
Sautee onions and mushrooms until browned.
Puree all ingredients in a blender. Place pureed soup into the soup pot.
Add spices, sugar and cream at this time.
Simmer for 10 minutes.

It makes a lot - probably 15 servings.

Taco Stew

This is a pretty good weight watchers recipe. For those of you counting points... 1 cup of soup is 2 1/2 points.

1 can turkey chili
1/2 onion chopped
1 can diced tomatoes
1 can corn
1 can cream of chicken soup
1-2 cans favorite beans
1 cup salsa
1 cup cooked brown rice
1/2 pkg. taco seasoning

Put in pot and cook until heated through.

Mom's Beef Stew

*1-2 lbs of Beef chunks
*1 Onion
*Can of beef broth
*Can of water
*7-8 carrots (diagonal sliced)
*5-6 potatoes (quartered)
*4-5 celery (diced)
*half a head of cauliflower (broken up)
*2 zuccini (sliced)

Dip beef chunks in a mixture of flour, garlic salt and Lawry's seasoning (be generous in the seasonings). Brown beef and diced onion in bottom of the stew pot with olive oil. Then add beef broth, water, carrots, celery, cauliflower and zuccini. A little more beef broth and water may need to be added (you dont want the water level to pass your vegetables, although close to that) Slow cook for 2 hours and add the potatoes a half an hour before serving. The only vegetables that you can see when finished are the carrots and potatoes, the rest should have become the "stew" it is fairly thick when done and super yummy/healthy!

Broccoli Cheese Soup

I just made this a few nights ago. I found the recipe and tweaked it quite a bit and it turned out awesome....tastes just like you'd find in a cafe!

1/4 c. butter
1 onion, chopped
16 oz. package frozen broccoli
2 cans chicken broth
1 - 1 1/2 lbs process cheese, cubed (Velveeta) (more or less based on preference)
1 c. milk
1 Tbsp. garlic powder or 1 clove fresh garlic (I used fresh)
1/2 c. cornstarch
2/3 c. water
1 c. cheddar cheese

Melt butter in stock pot. Cook onion in butter. Stir in broccoli and then add the chicken broth. Simmer until broccoli is tender (10-15 minutes). Reduce heat. Stir in cheese until melted. Mix in milk and garlic. (You can add the garlic when you add the onion if you like more garlic flavor) Dissolve cornstarch in water in a separate bowl. Stir into soup. Cook, stirring frequently until the soup is thick. Add the cup of cheese and let it melt. Enjoy!

Butternut Squash Soup

This is the yummiest squash soup ever! But it makes a lot, so I would have friends over next time I do it....

Butternut Squash Soup

6 cups (about 2 large squash) seeded 2inch wide chuncks
Melted butter for brushing
1 Tablespoon kosher salt, plus 1 teaspoon
1 teaspoon ground pepper, plus 1/2 teaspoon
3 cups chicken stock
4 Tablespoons honey
1 teaspoon minced ginger
4 oz heavy cream
1/4 teaspoon nutmeg

Preheat 400 F

Brush flesh of squash with a little butter and season with 1 Tablespoon salt and 1 teaspoon pepper. Bake in oven flesh side up. Roast for about 30-35 minutes or until soft.

Scoop the flesh from skin into a pot and add the stock, honey, and ginger. Bring to simmer and puree using a stick blender. Stir in heavy cream and return to a low simmer. Season with salt, pepper, nutmeg.