Pumpkin Soup

Pumpkin Soup

A nice starter or side. Pair it with turkey breast for an autumn meal.

Ingredients:

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup Fage
5 whole black peppercorns

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup with an immersion blender or in small batches using a food processor or blender.
Return to pot, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in Fage. Pour into soup bowls and garnish with fresh parsley.

Makes six servings, each:
93 calories
<1 g fat
17 g carb
6 g protein

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AMYELLA

Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
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