Pumpkin Pudding Recipe and Turkey Soup Recipe

Pumpkin Whip - 1 pkg of Sugar Free instant Butterscotch pudding - 3..4oz size 11/2 C cold skim milk 1 C canned or cooked pumpkin 1 tsp. pumpkin pie spice 1 1/2 C lite whipped topping In a mixing bowl - beat pudding and mil****il well blended, about 1-2 minutes. Blend in pumpkin, and pie spice. Fold in whipped topping. Spoon into six dessert dishes. Chill. ******************************************* Turkey Soup - Serves 24 ( you can cut recipe in half, or it freezes very well. 2 Tablespoons Olive Oil 2 Cups Mushrooms sliced 1/2 Cup Carrot Chopped !/2 Cup Leek Chopped !/2 Cup Celery diced small 1/4 Cup Bell Pepper, yellow !/2 cup Rutabaga, peeled and chopped !/2 Cup Turnip peeled and chopped 3 Cloves Garlic sliced thin 1 Cup White Wine - ( can omit) 6 Cups Rich Turkey Stock 5 Cups Turkey, skinless cooked and chopped 1 Teaspoon Thyme - fresh and chopped. 1 Tablespoon Orange Zest 1/2 Teaspoon Sea Salt !/4 Teaspoon Bleack Pepper - freshly ground. In a large stock pot, heat 4 teaspoons olive oil over medium heat and add carrots, leeks, celery, bell peppers, rutabaga, turnips, and garlic. Saute these for 5 minutes. Add the ****e wine and coo****il reduced to 1/2 cup..about 1 to 2 minutes. Add mushrooms, Turkey stock. turkey, chopped thyme, orange zest,salt, and pepper. Bring to a boil, then reduce heat and simmer 15 miutes or until vegtablesare tender. Garnish with a sprig of thyme or a sprig of parsley. Per !/2 Cup Serving; 86 caloires, 4g Fat, (49.2% calories fron fat) 8g Protein, 2g Carbohydrates; trace of dietary fiber, 26mg Cholesterol. 71mg sodium