Recipe: Spiced Pumpkin Soup

One thing I love about being on Weight Watchers -- the recipes!!! This one my meeting leader shared on her Facebook, and I'm sharing it with all of you!

Fall is pumpkin season, but before you reach for a pumpkin spiced latte (5 WW Points for a tall!) -- try this soup to warm you up.

Spiced Pumpkin Soup

Ingredients:

• 1 TBS canola oil
• 1 small onion, finely chopped
• 1 tsp minced garlic
• 1 tsp curry powder
• 1/4 tsp cardamom
• 1/4 tsp salt [or salt substitute]
• 1/4 tsp black pepper
• 2 cups reduced sodium, fat free broth (chicken or vegetable)
• 1 (15 oz) can pumpkin
• 1 (12 oz) can evaporated fat free milk
• 6 TBS plain fat free Greek yogurt

To Make:

1. In a large pot, heat oil. Add onion and cook for 3 minutes, or until soft. Add garlic and cook for 1 minute. Stir in the rest of the spices, salt and pepper.
2. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Add milk and simmer for 2 minutes.
3. Using an immersion blender, puree soup until smooth. For thinner texture, add more broth. 
4. Ladle into bowls and garnish with yogurt.

Servings: 6

Each Serving: 104 calories, 14 g carbs, 3 g fat, 7 g protein, 3 g fiber, 3 WW Points Plus

Recipe: Roasted Asparagus & Ricotta Pasta with Red Pepper Flakes

This is a simple vegetarian meal, with -- added bonus -- just a few ingredients.

Ingredients:

• Bundle fresh asparagus
• 4 oz dry pasta (any variety)
• 1/2 cup fat free ricotta
• 1 TBS olive oil
• Red pepper Flakes
• Salt and pepper (to taste)

To Make:

• Pre-heat oven to 375 degrees F. Clean and prep asparagus on a sheet pan, coated with non-stick spray. Season asparagus with salt, pepper and 2 tsp olive oil. When oven is preheated, roast asparagus for 20 minutes, or until tender.
• Cook pasta according to directions on box
• Serve roasted asparagus on top of cooked pasta. Flake ricotta cheese onto pasta/asparagus mixture. Drizzle remaining olive oil over pasta, ricotta and asparagus. Top with red pepper flakes and serve.

Servings: 2

Per Serving: 325 calories, 50 g carbs, 8 g fat, 15 g protein, 8 WW Points Plus