Looking for a great use for those fall pumpkins? Be sure to give a creamy pumpkin soup a try. It only takes 1/2 hr to make and works well as leftovers!
14oz chicken broth
1/2 tsp baking soda
1/8 tsp pepper
2c half and half
1/4c sour cream
1 tsp cinnamon
Chop up the carrots and onion. Get a soup pot and mix together the broth, carrots, onion, baking soda, pepper and salt. Simmer for 15 minutes.
Mix in the pumpkin and half and half, and simmer another 10 minutes. Serve and top with sour cream and cinnamon.
Carbs per serving: 3g
Low Carb Pumpkin Recipes
Lisa Shea's Library of Low Carb Books