1 1/4cupslow sodium beef brothor use homemade bone broth
1 1/2cupslow sodium chicken brothor use homemade bone broth
1cupwateror more
112-oz. canpumpkin puree
1/2teaspoonssea salt
1/4teaspoonfreshly ground pepper
1/3cupskim milk
Instructions
In a large saucepan with a tight-fitting lid, brown ground beef, onion, mushrooms and garlic over medium-high heat; drain off any excess fat.
Add broths, water and pumpkin; stir until well blended, thinning with additional water if needed; season with salt and pepper.
Bring mixture to a boil then reduce heat, cover and simmer for 20 to 30 minutes.
Add milk and simmer for 10 to 15 minutes longer.
Notes
NUTRITION per serving: 352 Calories; 3g Fat; 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Points: 3GLUTEN FREE: Make sure beef broth, chicken broth and canned pumpkin are gluten free.Pumpkin Puree:Cut top off of whole pumpkin. Cut in half, scoop out seeds pulp from center. Cut pumpkin into quarters or even eighths depending on how big it was to start!Lay pumpkin on baking sheet and bake in 350-degree oven for 45 minutes, or until pumpkin is fork tender. Let cool and then scoop the pumpkin away from the skin with knife or spoon. Process baked pumpkin in food processor until it is smooth.