Southwestern Pumpkin Soup
I adapted this recipe from one at the Bon Appetit website (it called for a cup of whipping cream)... Anyway, I had it for lunch today and it was mildly spicy, warming and filling. Thought I'd share:
3 cups low fat, low sodium chicken broth (I used four)
1 cup 2% milk
1 15-oz can pure pumpkin
2 Tbs dark brown sugar
1 tsp gound cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/8 tsp ground nutmeg
3/4 cup grated sharp cheddar cheese (I didn't use this)
Chopped fresh cilantro
Bring chicken stock and milk to a boil in a heavy medium pot. Whisk in canned pumpkin, brown, sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.
This made eight 1-cup servings, and Fitday says the broth, milk, brown sugar and pumpkin comes out at 42 cals per cup. Not bad!
I have never, ever, not even one time regretted not eating something. Never. Not once. Turns out telling yourself no feels marvelous. No deprivation passing up on *those foods.* The deprivation is EATING them and remaining overweight. You've got to raise your standards; requiring more from yourself. Challenge yourself. Push yourself. Work past the discomfort. Every time you do it, it gets easier and easier - Rockinrobin