I do love sunflowers in the fall they are such happy little smiling faces. I am embracing the wonderful smells of fall and the showering of falling golden leaves. The leaves have a nutty earthy smell about them. Mother nature is getting ready to tuck everything in for the winter. The squirrels are foraging, the birds are fueling up for their long trek south and the sun is slipping further away from the earth only to show it's pretty little face again in the spring. Fall is a time to reap all of summers hard work. It always amazes me how the earth goes through such an amazing transformation. Just when you think winter will never end spring announces it's arrival , the first daffodil rears it's pretty little head and the birds begin their springtime serenade. Somehow every year the earth wakes up from it's long winter slumber and welcomes us with it's rebirth of spring. So for now I will stay positive and dream of the first warm spring breeze. I will take this time to slow down and recharge my batteries and appreciate this fall season.
So in keeping with the fall theme and spirit I made a low fat curry pumpkin soup. I LOVE all things pumpkin. This really is a super easy healthy soup to make.
Fall is the perfect time to bring out the stockpot and make warming soups. This low fat cream of pumpkin soup is perfect on a cold fall day, or as an appetizer for a Thanksgiving dinner. I also topped mine with fresh sage, low fat greek yogurt and toasted pumpkin seeds. Of course my meal would not be complete with a little red wine, oh how I love Mr. Cab !
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1/8 teaspoon of cayenne pepper
- 1/8 teaspoon of cinnamon
- 1 tsp cumin
- 3 cups fat-free, low sodium vegetable broth
- 1 15-ounce can pumpkin
- 1 12-ounce can evaporated fat-free milk
- Freshly ground Black pepper to taste
Preparation:Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth. Recipe courtesy of low fat cooking
I hope you enjoy this fall season . Get out and enjoy all that fall has to offer, whether you go for a hike or a sunday drive through the country just get out and Breathe and Enjoy life!
"Don't be afraid to lean into the wind, love the earth in all of it's natural glories, and take care of each other"