Fresh and healthy holiday recipes for the family

Pumpkin Soup

Servings: 4
Serving Size: 1 Cup

Ingredients

• 1 small onion, chopped
• 1 can (15 ounces) pumpkin puree
• 2 cups unsalted vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup fat-free milk
• 1/8 teaspoon black pepper
• 1 green onion top, chopped

Directions

In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.

Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Apple Salads with Figs and Almonds

Servings: 6
Serving Size: 1 Cup

Ingredients

• 2 large red apples, cored and diced (about 4 cups)
• 6 dried figs, chopped (about 1 cup)
• 2 carrots, peeled and grated (about 3/4 cup)
• 2 ribs of celery, diced (about 2 cups)
• 1/2 cup fat-free lemon yogurt
• 2 tablespoons slivered almonds

Directions

In a small bowl, combine apples, figs, carrots and celery. Add yogurt and mix thoroughly. Top with slivered almonds and serve.