She actually does love it. Apparently, everything smells that much better in the snow. Lucky me.
But I digress. The other day I made a pumpkin soup that I found in The Nest Winter 08 edition (page 58). The recipe calls for prosciutto, but I still have a freezer full of venison. It really hit the spot for lunch today; it has a wonderful warm flavor and is very filling. I had it with some nice pumpernickel bread.
1. Heat the oil in a large skillet over medium-high heat. Add venison and saute until crisp, about 2 minutes. Remove meat and set aside.
2. Reduce heat to medium, add onion and saute until tender, about 3 minutes. Add garlic and cook a few seconds. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 on low.
3. Stir in cream and cheese and cover 5 minutes. Stir in parsley. Ladle into bowls and garnish with meat.
Serving size is one heaping cup, 145 calories.