1 ½ lbs lean ground beef (at least 93% lean) 1 medium onion, chopped 1 (12 ounce) bottle chili sauce 1 (10.75) ounce can condensed tomato soup, undiluted ½ cup canned or cooked pumpkin 1 tsp salt
Pumpkin Burgers Nutrition:
250 calories, 12g fat. 16g protein, 18g carbohydrate, 3g fiber (per serving)
Total servings: 4 servings (1 ½ cups each)
½ tsp pumpkin pie spice ¼ tsp pepper
1. Heat oil in a pot over medium. Add garlic, onion, carrots, and potatoes. Season with salt and pepper, sauté until onions are translucent. 2. Add broth, coconut and skim milks. Bring to a light boil. Add chicken and let simmer for 12 minutes over medium-low heat. 3. Remove chicken and set aside. Add peas and chili flakes to soup. Simmer for 2-3 minutes.
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4. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle with cilantro and serve.
Adapted from Clean Eating Magazine