Instead of a salad, why not mix things up and try this healthy and satisfying soup?
Ingredients
3 cups carrots, cut into 1/4 inch rounds
2-13 3/4 ounce cans chicken broth
3 cups canned pumpkin
1 cup water
1 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
12 ounces evaporated non-fat milk
1 tablespoon sugar
1/2 teaspoon chicken bouillon granules
1/4 teaspoon white pepper
Makes 10 cups.
Nutrition Facts Serving Size 1/4 cups = 1 vegetable serving
Makes
80 calories per cup
Preparation
Combine carrots and 1 cup broth in an uncovered pan.
Bring to boil. Stir then cover, reduce heat and simmer
15 - 20 minutes, until carrots are tender. Let cool
slightly. Put carrots and broth in a blender or food
processor. Process until smooth.
Transfer to 3 quart sauce pan. Add remaining broth,
pumpkin and the rest of the ingredients. Cook over
medium heat until hot, uncovered, stirring frequently.
