Soup, Stew and Chili, Uncategorized


1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish


Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.

Soup, Stew and Chili

1 TBSP Butter
2 cans Cream of Potato Soup
1 8 ounce package of cream cheese
1-1/2 soup cans of milk
2 cups cooked salad shrimp
8 ounces of cooked corn

In a medium mixing bowl, soften cream cheese in microwave. Blend in one or both cans of potato soup. Heat milk in a separate bowl or saucepan. Blend milk into soup/cream cheese mixture. In a crock pot, melt butter on medium heat. Add soup mixture and heat for about 5 hours on medium to low. Stir occasionally. Before the last hour, add the shrimp and corn.