Curry Pumpkin Soup

This is so YUMMY! I made this today for my family and it is something I had to share! Caleb ate two bowls. The girls were so so on it.

2 tbsp butter
2 medium onions chopped (1c)
1 med carrot, chopped (1/2 c)
stalk celery,chopped (1/2 c)
1 tsp curry powder
1 tsp pumpkin pie spice
2 15 oz can of pumpkin
2 14 oz cans reduced sodium chicken broth
2/3 c water
1 c half and half or light cream
1/2 tsp salt
1/4 tsp ground pepper

In 4-quart pot or dutch oven melt butter over medium heat. Add onions, carrots and celery. Cook ten minutes, stir ocasionally, until veggies are softened. Add curry powder and pumpkin pie spice. Cook another minute. Add pumkin, chicken broth and water. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer for fifteen minutes. Remove from heat and let cool a bit.

In food processor or blender add one third of soup and blend until smooth repeat until all of the soup has been blended. Return to pot.

Stir in half and half (or light cream) salt and pepper and heat through. Top with Orange Cranberry topper.

Orange Cranberry Topper:
combine 1/2 cup dried cranberrys, 1 tablespoon finely shredded orange peel and 2 tablespoon snipped fresh Italian (flat leaf) parsley.

Each 1 cup serving : 145 calories, 7 grams fat, (4g sat fat), 19 mg chol, 433 mg sodium, 20grams carb, 4 grams fiber. Serves 8.

It did say if you wanted to make it and freeze it, to freeze it before andding the light cram. It will last three months in the freezer. Defrost and add the cream. I have to say the cream did not make a huge differance to me. I thought it was just as good with out it. It just made the color lighter.

Better Homes and Gardens October 2008 issue, page 219

Yum Soup

Today is very chilly out. I think it is in the low 40's. The weather is changing so quickly. It made me think of soup. For me I am more of a chili girl or cream based soups, I know cream bases soups are not good for us. So it made me think of one of my low fat cook books that I have. I haven't made this soup since I lived in Hawaii. (I know you are thinking why in the world would you eat soup in hot Hawaii. Well I guess you just try to keep traditions of what you would do if the seasons were changing.) Tony and I are trying hard to lose our weight. We are finally inspired by the fact that we are not healthy and the weight needs to come off. We have fabulous friends that are encouraging us and holding us accountable. The encouragement is a blessing to me and knowing that I am going to email everything that I put in my mouth to my friend helps me to not eat things that I know that I shouldn't because she is going to remind me of my goals! I am so proud of my husband for trying so hard! So on that note, here is a corn chowder recipe that you might like. Of course you could use regular cream and real bacon but it is really good with the light cream and turkey bacon or with no bacon at all. You should at least try it once the healthier way. I have also added some chicken before it makes it a bit more hardy.

Corn Chowder:

2 slices turkey bacon cooked and crumbled
1/2 cup chopped onion
1/2 cup yellow pepper
2 1/2 cups low sodium chicken broth
10 oz cubed potatoes
2 cups whole corn kernels
1/4 cup light cream

Cook bacon and place on paper towel then crumble and save for later. In 3 quart pot add onion and bell pepper and tsp of water. Saute until soft, about 5 minutes. Add broth and potatoes. Bring to boil; lower heat. Simmer partially covered, 10 minutes, or until potatoes are tender. Add corn; simmer 5 minutes longer. Remove from heat; cool slightly.

Place two cups of soup into food processor or blender; puree until smooth. Pout back into sauce pan. Stir in cream and heat to serving temperature. Top each serving with bacon.

4 1cup servings. 198 calories, 76g protein, 6g fat, 32g carbohydrate, 149mg sodium, 15mg cholesterol, 4g dietary fiber.

Weight Watchers Complete Cookbook p.87

Thanks Paula Deen

Okay so I have to say I do enjoy Paula Deen's cooking. My husband does not always care for her but he has enjoyed many of her recipes. My Momma sends me her coupons (because for some reason they are AWESOME where she lives) and mixed in with the coupons was her Paula Deen magazine. Well of course sending the magazine to me was a whoops but I have already put it to good use. Thanks Momma!!!!! I do love cooking and baking. So I thought I should place the recipe on the blog so all of you can try something a smidgen different. I made the cake for some friends we were supposed to have dinner with but Caleb ended up with the iks so I sent half the cake with Tony to give it to them. Shannon said she really liked it.

"Simply Delicious Strawberry Cake"
1 box white cake mix
1 3oz box strawberry instant gelatin
1 10oz frozen strawberries in their own juice thawed and pureed
4 large eggs
1/2 cup veggie oil
1/4 cup water

Preheat oven to 350* Grease 2 round 9 inch cake pans. In large bowl combine cake mix and gelatin. Add pureed strawberries, egg, oil, and water; beat at medium speed until smooth. Pour into prepared pans and bake for 20 minutes or until tooth pick comes out clean. Let cool ten minutes and remove from pans to cool completely on wire racks.

"Strawberry Cream Cheese Frosting"
1/4 c butter softened
1 8oz package cream cheese, softened
1/4 c pureed strawberries
1/2 teaspoon strawberry extract
7 c powdered sugar

In large bowl beat butter and cream cheese at medium speed with a electric mixer until creamy. Beat in 1/4 cup strawberry puree. Beat in extract. Gradually beat in powdered sugar beating until smooth. You may not use all seven cups. For pinker frosting ad 2 or 3 drops of red food coloring to frosting.

"Cooking with Paula Deen" May/June issue page 65

I do think it would be okay to use a 13x9 cake pan. My cakes were a smidgen hard to get out of the pan but then again that could be operator error. LOL!! This was so yummy and the strawberry flavor was FABULOUS! Also you will have frosting left over but that will be great to put on graham crackers for a easy sweet snack for the kiddos later.