A nice starter or side. Pair it with turkey breast for an autumn meal.
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:
<1 g fat
17 g carb
6 g protein