Soups from Debra's kitchen!



Debra’s pumpkin soup

 l large can plain pumpkin
3 c milk or 3 cups water and 4 packets of sodium free chicken bouillon
     (you can use 3 cups chicken broth if you would like)
1 T butter or light margarine
1 T flour ~ smash with margarine
4 T brown sugar ~ you may use brown sugar SPLENDA *3 T only!
2 t cinnamon
1 pint of heavy whipping cream ~ DO NOT BOIL
Salt and pepper to taste**


 This recipe is really great with my Debra’s decadent muffin recipes from my cookbook for sale on this website!

 Hearty Italian sausage soup

 1 lb. Italian sausage crumbled or you can use Italian turkey sausage*
1 chopped Vidalia onion
3-4 chopped cloves of garlic
1 tsp olive oil
2 cans (14 ozs. each of chicken low sodium broth) **I use ~ 2 cans of water and 4 packets of sodium free chicken bouillon packets.**
1 soup can of water
1 can (15 ozs.) cannelini beans
1 can 14.5 ozs. diced tomatoes, undrained
1 cup rotini pasta, uncooked **I use wheat**
2 cups fresh spinach leaves ~ I use more**
1 cup Italian parmesan cheese  or more to taste!
2 pinches of dried basil
5 shakes of Montréal spicy steak seasoning.

 Make it:
Cook sausage, onions and garlic in oil in saucepan 10 mins. Stirring frequently.
Add next 4 ingredients.  Bring to boil. Stir in pasta, cook 10 mins until tender. Remove from heat
Stir in spinach and remainder of ingredients.  Let stand 5 minutes.