Pumpkin Soup Recipe
Wondering What to do with Your Pumpkin?
How about turning it into a nourishing meal! Pumpkins are packed full of nutrients that can help keep you healthy during these colder months.
Pumpkin is rich in phytochemicals like carotenoids, leutin, zeanthin, and antioxidant vitamins like vitamin A, C, and E. It also contains b vitamins and minerals like copper, calcium, and potassium, magnesium, zinc. Plus it’s a good source of fiber!
If you are starting with a fresh pumpkin, you will need to roast it first!
To roast your pumpkin:
Preheat oven to 400 degrees F. Cut the pumpkin in half, remove seeds, and continue cutting the pumpkin into several pieces. Place pumpkin on a baking sheet, drizzle with coconut oil/butter/ghee and season with salt and pepper. Roast until tender, about 30-40 minutes. Let cool, peel skin, and add to your soup recipe!
Ingredients:
2 tbsp organic, pasture fed butter, ghee, or coconut oil.
1 onion, diced
2 carrots, peeled and diced
2 cups fresh, roasted pumpkin (or pumpkin puree if you do not have a fresh pumpkin)
1 tbsp fresh sage
3 cups chicken or vegetable broth
1 cup cream or non-dairy milk
salt and pepper to taste
Directions:
Melt butter/ghee and sauté all ingredients (except cream and broth) in a soup pot over medium heat for about 8-10 minutes.
Then puree in a food processor or blender. Return the puree to the pot and add the broth. Simmer for 15 minutes.
Next add the cream/milk alternative and cook on the lowest temp for about 5 more minutes. Season to taste with salt and pepper. Serve and enjoy!
Tags: antioxidants, carotenoids, minerals, phytochemicals, pumpkin
