Oh my word, y’all! Have you ever wondered what to do with Pumpkin? Other than the usual celebrity, Pumpkin Pie, my mind can sometimes go blank when it comes to that question.
Well, no more!
I have the answer!………….. Drumroll please…………
If you haven’t tried Pumpkin Soup, you simply haven’t lived!
This recipe has a savory, slightly sweet taste to it that you simply cannot pass up!
I paired dinner rolls with it and the kids devoured it. The cute design on top was done using a small snack size ziplock bag filled with Greek Yogurt.
Get this! Pumpkin has all of these surprising health benefits:
1). It is good for your eyes.
2). It is good for your heart.
3). Aids in weightloss.
4). Helps protect against cancer.
5). Helps protect your skin.
6). Boosts your immune system AND your mood.
7). Can help you recharge after a hard workout.
Did I mention this recipe is VERY figure friendly? Not only good for your health, but good for your waistline too!
That alone is worth trying this recipe out!
I certainly hope you do!
Recipe: Pumpkin Soup
I know that you can eat fish pretty much any time of the year, but let’s be honest, it’s the best during the Summertime, right? When I think of fish in general, I think of the ocean and that usually leads me to thinking of the beach and that ultimately is the goal for most of us during the Summer!
If you love Salmon as much as I do, YOU MUST TRY THIS RECIPE! This might not seem like it would be very “kid friendly”, but I swear….. my little BABIES eat this up!
Maybe they are just weird or maybe they just can’t taste the salmon, or ……. yeah, maybe they are just weird………. 😉
Regardless the case, they really do love this one!
Salmon is probably one of the healthiest kinds of fish out there. The best part is that this meal is very light too!
Check out the Recipe below!
Recipe: Salmon Chowder
• 1 lb. fresh skinless Salmon
• 1 – 2 Tbsp. of Olive Oil
• 2 cups Shredded Carrots
• 1 cup Chopped Onions
• 1/2 cup Thinly Sliced Celery
• 2 1/2 cups Cubed Red- Skinned Potatoes
• 4 cups Reduced-Sodium Chicken Broth
• 1 (16 oz.) package Frozen Corn
• 1 Tsp. Fresh Chopped Dill Weed , plus more for Garnish (Optional)
• 1/4 Tsp. Salt
• 2 Cups Milk (I used Skim)
• 2 Tablespoons Cornstarch (for thickening)
• Water for Poaching Salmon
• Rinse Salmon and pat dry. Set aside.
• In large pot, heat the olive oil on medium high heat. Cook and stir carrots , celery, and onion in hot oil about 10-12 minutes, or until the vegetables are tender, stirring occasionally.
• Meanwhile, in another large pot, bring water (about 2 cups) to a boil. Add salmon. Return to a boil. Reduce heat to low and simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon, flake into 1 inch size pieces and set aside. Discard water.
• Stir the broth, potatoes, corn, dill, and salt into cooked veggies. Bring to a boil.
• Reduce heat to medium low heat . Cook, covered, for 15-20 minutes or until the potatoes are tender, stirring occasionally.
• Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to pot.
• Stir in remaining 1 1/2 cups milk to pot.
• Cook and stir over medium heat until thickened and slightly bubbly. ( about 5-6 minutes)
• Gently stir in poached salmon and heat through.
• Serve in bowls and top with additional fresh dill.
• Goes GREAT with Jalapeno Cheddar Cornbread!