"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."

                                                    1 h 15 m8 servings114 cals

Ingredients

✔6 cups chicken stock
✔1 1/2 teaspoons salt
✔4 cups pumpkin puree
✔1 teaspoon chopped fresh parsley
✔1 cup chopped onion
✔1/2 teaspoon chopped fresh thyme
✔1 clove garlic, minced
✔1/2 cup heavy whipping cream
✔5 whole black peppercorns

Directions

(1)  Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
(2)  Puree the soup in small batches (1 cup at a time) using a food processor or blender.
(3)  Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

"These savory tacos are quick and easy."

                                                                                                                                                      25 m6 servings279 cals

Ingredients

✔3 avocados - peeled, pitted, and mashed
✔1/4 cup onions, diced
✔1/4 teaspoon garlic salt
✔12 (6 inch) corn tortillas
✔1 bunch fresh cilantro leaves, finely chopped
✔jalapeno pepper sauce, to taste

Directions

(1)  Preheat oven to 325 degrees F (165 degrees C).
(2)  In a medium bowl, mix avocados, onions, and garlic salt.
(3)  Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
(4)  Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

here are some photos for you and more ideas as well 😊

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