Thanksgiving Pumpkin Soup
3 Cups of Roasted Pumpkin (See 11/14/17 video on The Nurse Farmer You Tube Channel)
2 Cups of Sliced Mushrooms
1 Large Chopped Onion
1 Cup of Low Fat Milk
2 Cups of Low Salt Chicken Stock
Handful of Chopped Fresh Sage
4 Tablespoons of Olive Oil
Ground Black Pepper
Sauté the onion, mushroom, and sage in a large pan with the olive oil until the onions and mushrooms are lightly browned. Remove from heat.
In a large soup pot, add the chicken stock, milk, and pumpkin. Puree with a hand-held immersion blender or hand mixer until the mixture is well blended to a soup consistency. For a soupier consistency, add more chicken stock or water. For a creamier consistency, add more milk. Be sure to add the extra chicken stock, milk, or water slowly and in small ¼ - ½ cup batches at a time to avoid making the soup to watery.
Add the onion, mushroom, and sage mixture. Simmer on low heat for about 10 minutes, allowing the flavors to marry.
Serve in soup bowls with a dollop of low fat yogurt or sour cream.