Pumpkin Sausage Soup

Ok, I know. It sounds weird. But, the flavors really go well together.  It is a great winter dish. Too bad we made it for the first time in the spring. This would be one I can see us making at least once a month.

Ingredients:
3 carrots, finely diced
4 stalks celery, finely diced
1 onion, diced
7 cups chicken broth
2 cans of pure pumpkin (15 oz each)
2 pounds pork sausage
2 tsp olive oil
salt and pepper to taste

Directions:
1. Heat the olive oil in a large pot and add the carrots, celery, and onion.
2. Add the ground pork and seasonings.
3. Sautee until the pork is cooked and veggies are a bit tender.
4. Add in the chicken broth and pumpkin and simmer for 20 minutes.
5. Check seasoning and tweak as needed.
6. Simmer until needed or for another 20 minutes.

We put some sour cream in our soup and that really added a nice, creamy touch.  It was a great balance between a bit of spice and some smooth cream.  A few tweaks I am thinking about for next time is adding a splash of heavy cream while cooking and adding in some avocado as a garnish.

This recipe was found online and passed through multiple iterations and people before I got it. I don't know who the originator is. I found it on the Active Low-Carber Forum.

Chicken Fricassee

This works great as a normal meal or as leftovers/served the next day. Letting it sit for a while will let the flavors blend and make it even more tasty.

Ingredients:
3 celery stalks
1 carrot
2 tomatoes
2 leeks
1/2 head of cabbage
4 boneless, skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, crushed
2 tsp chopped tarragon
1 tsp celery seed
1 bay leaf
3 cans (14.5 oz) chicken broth
salt and pepper to taste

Directions:
1. Prepare the veggies. Cut the celery and carrot into 1" pieces; quarter, skin, and seed the tomatoes; wash and trim the leeks, removing the tough green end, split them, then cut into 1/2" pieces; chunk the cabbage into 4-6 pieces.

2. Grease a 5 qt pan with cooking spray and lightly brown the chicken breasts on each side.  Season the chicken with salt and pepper before browning. We used whole breasts this time but will try them with each breast cut into 2-3 pieces next time.

3. Add the leeks, celery, garlic and wine and cook for 5 minutes

4. Add everything else, bring to a boil over high heat, then reduce to low and cook, covered, for 30 minutes or until vegetables are done, seasoning with salt and pepper to taste.

5. Serve in soup bowls and garnish with parsley, cheese, or anything else you would like.

This recipe was based on one in the 501 Recipes for LC Life book.