Autumn Vegetable Soup

While many people think that social networking can be a great waste of time, and I can agree a little here, I have found it a fun way to reconnect with family and friends from the past.  Not too long ago I reconnected with my cousin’s daughter.  I think I met Jessica years ago when she was just a tiny thing, but I’ve not seen her since.  She shared this wonderful recipe the other day and gave me permission to share it here.  With the cold weather coming (even here in the south), soups are great on the menu!


I experimented a little this afternoon with a soup and it turned out better than expected! Here is an easy recipe for autumnal soup that amounts to roughly 100 calories per 1 1/2 cups!


Makes two servings:


2 cups of chicken stock

1/2 cup pumpkin puree

Whisk together with paprika, salt, and pepper over low heat and let simmer. (I did this part while the onions and carrots were cooking).


1/2 cup yellow onion (1 small onion) rough chop

1/4 cup carrots sliced

1/2 cup mushroom (whatever you prefer)

1/4 cup zucchini

1 cup kale shredded


1/4 tbls olive oil

2 cloves of garlic

Salt, pepper, and other agreeable seasoning


Sautee oil, onion, and carrot together in a covered pot over low heat, stirring occaisionally. When slightly softened, add mushrooms and zucchini, stir, and cover. Once those have slightly softened toss in the kale.


Give the veggies a minute or two more then pour over the broth and stir. Separate into two bowls and add raw, pressed garlic and stir.