I know the "in" thing right now is Pumpkin and so many low carbers love it this time of year..I found this recipe in a Woman's magazine today and sounds lowcarb and easy..

Curried Pumpkin Soup

2 tablespoons butter
3 small leeks cleaned and chopped
2 tsp minced garlic
1 Tbs. curry
3 cans (14.5 oz each) Low sodium chicken broth
2 cans (15 oz each) pure pumpkin like Libby's
1/2 cup of half and half

In dutch oven over medium high heat melt butter..add leeks and minced garlic. Cook 4 minutes or until softened. Sitr in curry powder and cook for 1 minute or until fragrant. Add chicken broth and pumpkin. Cook 10 minutes or until combined and heated thru stirring occassionally. Stir in half n half. Season with salt and pepper to taste..

This would be great on them cold fall/winter days

Linda

OK, I am new at this cooking thing. I have an easy squash soup recepie.
Basically use any winter(I used butternut)squash ,I used the precut 2 pounds.Then I nuked the squash for 10 minutes total. Then put parts at a time in the blender and puree with 1/2 cup cream(I used half.half), and 2 cups vegetble broth stock(low cal and low carb!), also throw in some pepper.. I wish I could tell you how low carb it is but it is probably for maintenence or phase 2 for some folks. I personally only have 3/4 cup as an appetizer before my salad and main course. It is great. Oh, I like a bit of sweetness, so I put in 2 packets of Splenda(one per pound). It really tasted good.
My son was so happy to see me cooking, he asked if I was feeling well! Yes I do indeed, I am down 4 pounds and feeling very peppy.

Hi Sharann! This sounds really good, thank you for posting it!

I ran the recipe through Fitday... I used butternut squash, heavy cream (as opposed to half and half as it's lower in carbs) and chicken broth because I couldn't find vegetable. It came up with 32 grams of carbs for the whole thing.

Leesa

If you want to cut the carb count, you can use pumpkin. Canned works really nicely. I love pumpkin soup with a little curry.

I've made pumpkin soup many times and I always like to put a nice spicey sausage in it and jazz it up with some hot pepper flakes.

Here is a soup I love. I think I got the recipe off the wrapper of the sour cream container. With 8 servings it has 5.6 carbs, 1.6 protien, 4.3 fat, 4.8 PECC, 64 cal according to My P.L.A.N.

2 lbs butternut squash peeled and cut into chucks. (I didn't weigh mine, I just used 1 squash)
4 cups chicken broth. ( I made it with the boulion cubes)
1 cup sour cream
1/2 cup shredded chaddar cheese
2 tbsp butter
1/4 tsp ground red pepper ( I didn't have any so I used peprika)
Combine squash and broth in large saucepan and bring to a boil. Reduce heat to medium and simmer until squash is tender. Remove from heat and let stand until cooled down. Puree in blender (split into batches if to much) Return to sauce pan and place on medium heat. Stir in sour cream, cheddar cheese, butter, and red pepper. Season with salt and pepper. Stir until heated through. YUM YUM!!!!!

I freeze the extra into small bags for quick servings.

i am going to try this one. sue

I don't if you are aware of this or not but 2 lb of butternut squash yeilds about 7 to 8 cups cubed. At 13 net carbs per cup of raw squash that would make the squash alone 91 carb minimum or 11 carbs per serving without concidering any other of the ingredients. It sound like something in my plan is listed wrong.

Thanks for that info, Kevin (I think)... I was all excited about the recipe. It sounds wonderful, but your carb count makes it way too high for me.

Thanks for keeping me from blowing my numbers!

Leesa

Hmm... Maybe I did something wrong when I put the recipe in. I entered the squash as pounds not cups.
My PLAN food list it has;
Squash, winter, butternut, raw
1 serving = 1 lb
Carbohydrate, by difference 53.03 g
Fiber, total dietary 9.07 g
PECC 43.95 g
And put in the recipe ingrediant list 2 pounds. I must have messed up on serving size or something, sorry.

But I'm on a whole foods plan so I don't limit vegetable carbs just refined grains, pasta and such.

So I found a recipe online, that I somewhat adapted to my tastes and to be lower in carbs.
You could sub the carnival squash for butternut (2 small ones) or acorn, but I really really enjoy the taste of the carnival squash.

**Here's a quick tip. Microwave the squash for about 3-5 minutes on med-high before you try cutting into them. It will soften them enough to cut, but won't cook them! If not, good luck getting the knife into them...lol"

Here is the original recipe:
Carnival Squash Bisque

Here are my tweaks:
I used 1 single small carrot. You could leave this out, but I liked the taste it added.
I used a medium sized turnip instead of a potato.
I used 3 cups of chicken stock and 1 cup of heavy cream.
I seasoned this with kosher salt, cracked pepper, cinnamon, nutmeg and garlic...because I didn't have thyme and I liked the way those made the soup taste.

I did run it in batches through the blender.
It is Nice and thick.
If you like it smooth, you could strain it...but I liked it nice and thick and somewhat chunky.

It was really, really good.

This recipe def. made enough for 4 LARGE servings.

Beautiful Squash!







I put the tops back on to roast them.





Before putting into the blender.....


The finished product!
(You could serve in regular bowls as well.)

Oooh, that looks really, really good! I'm going to put this on my meal plan!

All the talk of pumpkin soup on my other LC forum this week got me to having to try a batch myself. It was good when I first made it Sunday(hubby wasn't home), but after I added the chopped kale into the leftovers today, it was even better!

PUMPKIN KALE SOUP (picture)
http://buttoni.wordpress.com/2010/1...pkin-kale-soup/

INGREDIENTS:

2 cans low sodium chicken broth
1½ cans pure pumpkin (or fresh cooked pumpkin yield from half of a small 3 lb. pumpkin)
2 c. water
1 c. heavy cream
4 oz. onion, chopped
1½ c. kale leaves, chopped
4 oz. chicken or turkey, chopped
¼ tsp. each salt
½ tsp. Nantucket Renaissance Rub (I order mine here: http://www.nantucketoffshore.com/pr...tid=Rubs+-+Tins )

DIRECTIONS: If using cooked, fresh pumpkin, d run it through the blender/food processor a couple pulses to make it real smooth. Place all liquid ingredients and pumpkin in a soup pot and bring to a boil. Lower heat to a simmer. Add all remaining ingredients and cook until onion and kale are both tender. Add cream and stir well right before serving.

NUTRITIONAL INFO: Makes 8 large servings, each containing:

119 calories
6.98 g fat
8.78 g carbs
2.74 g fiber
6.04 g NET CARBS
6.55 g protein
266 mg sodium

That does look good! I just did a good pumpkin soup this week and posted it, too.