Plan for Post-Unhealthy Weekend

With the holidays, come baked goods and other high calorie involved food and holiday feasts. However, a mandatory health cleanse will be taking place this week. No, I'm not going to do some celebrity influenced fad such as drinking water mixed with maple syrup, lemon and cayenne pepper - instead, making low-calorie-low-fat soups, increasing my intake of vegetables and fruit throughout the day, lean protein and lots of water. Our freezer is full of an array of venison cuts; low in fat (1.5 grams in saturated fats), 68.5% of daily protein in 4 oz and only 179 calories. For more health information regarding venison, here is an informative website to reference:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=139

Today is day one and here is my improvised concocted curried pumpkin soup that is currently simmering over the stove: (my measurements are not exact since they were by taste, but I will try to list them as close as possible to how I prepared the soup)

6-8 Cups Turkey Stock (I made stock from Thanksgiving, but chicken stock work just as well)
1.5 Cups Pumpkin Puree
1 Small Yellow Onion diced
1 Large Carrot Diced
A few cloves of minced garlic
A tablespoon of freshly grated ginger
2 Tablespoons or so of Curry Powder
1/2 teaspoon cinnamon
1 teaspoon garlic powder (yes, I'm a big fan of garlic)
1 or 2 Tablespoons of fish sauce
2 Tablespoons tomato paste
2 Tablespoons brown sugar
2 Tablespoons Rice Vinegar
2 Tablespoons dry sherry (optional)
1-2 teaspoons Siracha hot sauce
Juice from 1 lime
Sea Salt and Pepper to taste
Chopped green onions for garnish

Over medium heat, saute the onion, carrots and garlic along the ginger, curry powder, cinnamon and garlic powder until onions are softened - sprinkle sea salt to this layer. Add the pumpkin puree, stock, fish sauce, tomato paste,brown sugar, rice vinegar, sherry, hot sauce and lime. Mix all together, bring to a boil then bring to a simmer for at least 30 minutes and taste to determine the need for more salt. After simmering, use a hand blender to blend all the ingredients into a creamy soup. If you don't have a hand blender, use a regular blend BUT be careful to fill only half each time and let a little air out as you blend otherwise you're in for an explosion of soup everywhere (not that it has ever happened in my kitchen :P).

Garnish with green onions and serve.