Grams Made Pumpkin & Sausage Soup

Grams woke to a rainy day and rain-cooled temperatures in the seventies this morning. It feels a little like autumn has arrived. I know that I'm only dreaming. The cooler weather is only the result of the overcast skies. As soon as the sun comes out it'll be back in the nineties. But this respite from the heat motivated me to make soup.

This is a low-carb pumpkin and sausage soup recipe. Warning: low carb does not mean low fat! I've had this recipe a couple of years and, I'm sorry, I don't remember where I got it. I've altered it a little. The original called for five cups of chicken broth, but I reduced it to two because I like the soup thicker.

16 ounces country-style breakfast sausage
½ cup onions, chopped
1 clove garlic, minced
1 tablespoon Italian seasoning
1 cup fresh mushrooms, sliced
15 ounces pumpkin, canned
1 can low sodium chicken broth
½ cup heavy cream
½ cup sour cream
½ cup water

Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning and mushrooms and sauté until vegetables are cooked.

Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, sour cream and water.

Servings: 8

Notes: Per 1-cup serving: 376 calories. 15 grams protein, 32 grams fat (14 saturated) and 9 grams carbohydrate (2 grams dietary fiber).

Grams Made Tortilla Soup

This quick and easy recipe is from my daughter Katy. It's the best tortilla soup recipe I've ever tasted.

2 large boneless, skinless chicken breasts
1 can chicken broth
1 can beef broth
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced or pressed
1 Tablespoon olive oil
1 large can diced tomatoes
1 can Rotel tomatoes and green chiles, diced
1 can whole kernel corn (optional)
1 small can tomato paste
1 can tomato soup
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
½ teaspoon lemon-pepper seasoning
2 teaspoons Worcestershire sauce

TOPPINGS
Crushed tortilla chips
Grated cheddar cheese
Sour cream
Fresh squeezed lime juice
Diced avocado

Poach chicken breasts in chicken broth and beef broth for 20 minutes or until firm. Remove breasts from broth. Reserve broth.

Remove meat from bones and shred or chop. Set aside.

Sauté onion, peppers, and garlic in oil until tender. Add chicken breasts and remaining ingredients, including broth.

When ready to serve, ladle soup into individual serving bowls and add lime juice, grated cheese, avocado, and tortilla chips to taste.

Grams Made Leftover Chicken Vegetable Soup

An easy soup made from whatever you have left in your refrigerator.

4 cans (14-½ oz. each) Chicken Broth
1 cup quick-cooking brown rice
1 large bag frozen vegetables (broccoli, cauliflower, water chestnut, peppers, onion mix)
1 large can diced tomatoes (with or without spices)
1-2 cups left-over chicken, cut up in bite-sized pieces
1 teaspoon dried parsley flakes
Any other veggies of you may have in the refrigerator

In a large saucepan or stew pot combine broth and rice. Heat to boiling over medium-high heat. Cover and cook over low heat 15 minutes or until rice is tender. Add veggies, chicken and parsley. Bring to boil. Reduce heat and simmer for 15 minutes.

I use leftover rotisserie chicken in this recipe. Use whatever you have in your fridge.