Pumpkin Soup

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

1 tablespoon fresh minced ginger

5 cups of low-sodium chicken stock

1 – 15 ounce can solid pack canned pumpkin

In a large sauce pan, heat olive oil on low heat, add the spices, onions, celery, carrots, onions and ginger. Sauté until tender. Stir the canned pumpkin into the vegetables, add chicken stock and simmer for about 20 minutes. Serve piping hot. Garnish with chopped fresh sage and a dollop of sour cream.

Salmon Loaf

1 – 15 ounce can of flaked salmon, drained, with bones removed

3/4 cup seasoned bread crumbs

1/4 cup milk

1 egg

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

In a medium bowl, add all ingredients and mix well. Grease a loaf pan, and…