Monday, September 14, 2015

Soup of the Day... Autumn Harvest Soup

Soupy Facts

Soups are great as fillers when you are on a diet. Don’t want to stuff yourself at dinner? Have a soup just before. A cup of soup also makes for a smart low-cal snack. Simply opt for a clear soup like Knorr’s Hot and Sour or Veg Manchow Soup to make sure you keep the calories away.

Want to remove excess fat from your soup? Simply take a lettuce leaf and draw it across the surface of the soup. The excess fat sticks to the leaf. You can also skim the excess fat off with a large spoon.

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Autumn Harvest Soup 
Winola Scroggins Lake


2 large cans of pumpkin puree (you can use fresh, just bake it, mash it then puree it)

2 large cans of chicken broth

1 or 2 pounds of mild ground sausage (browned and drained thoroughly) 

1 C diced onion

3 tablespoon of garlic minced dried or fresh depending on what's available 

2 (or 3 if preferred­­ taste after 2) Cups of cream or milk, or powdered milk

1 large can hominy (drained and rinsed)

Salt, pepper to taste

1/4 ­-1/2 Cup of any type of greens (spinach, kale, collards, etc.) to be placed in pot about 5 to 10 minutes prior to serving. Mainly for color


Use a large stock pot and saute onion and garlic in a very small amount of oil (or margarine) until tender. Add in all other ingredients. Add green stuff about 15 minutes prior to serving. Simmer for about 30 minutes.

This recipe makes enough for a few days for a couple of people. It also freezes well.

Depending on your soup preferences, you can play with the consistency of the pumpkin puree in ratio to your chicken broth and cream/milk. it can be thick and hearty or thin and tasty.

You can make a "lite" version by omitting the cream/milk and adding non­fat dry or dairy creamer. You can eliminate sausage for less fat.

(Note from Granny... if you try to can this recipe, leave the cream out til after opening)

Tomorrow's Soup of the Day... Award Winning French Onion Soup


  1. Yum But will have to leave the hominy out since my husband doesn't like it. Its there anything I can use in its place?

    1. You could use corn... or leave it out entirely. ~~Granny


Note: Only a member of this blog may post a comment.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }