With the days starting to get cooler and shorter, it can bring people’s spirits down. I personally am still missing summer!! But what better way to bring in the beautiful fall season then with this delicious Pumpkin Soup! There is nothing more comforting- a nice warm bowl of soup on a chilly fall day. I love bringing a thermos full of this soup for my lunch. This is a perfect addition to your Thanksgiving Feast as well! And good news…it’s still healthy!! Pumpkin is jam packed with health benefits.
Pumpkin:
- Great for eye sight- this is due to the high levels of vitamin A and carotenoids
- Source of fiber- aiding in weight loss and keeping your bowel movements regular!
- Reduces the risk of cancer- pumpkin’s are packed with antioxidants, specifically beta-carotene
- Skin health- neutralizes free radicals
- Contains high levels of B-vitamins
- High in potassium- can aid in restoring the body’s electrolyte levels after a workout
- High in vitamin C- boosting the body’s immune system
Recipe:
- 1 1/2 tablespoons extra-virgin olive oil
- Low-sodium vegetable broth
- 1 cup of onion chopped finely
- 4 minced garlic cloves
- 3 cups solid-pack pumpkin (can also used canned)
- 1/2 teaspoon ground allspice
- 1 teaspoon of finely chopped red pepper
- 1 1/2 cups unsweetened coconut milk (or until desired consistency)
- Sea salt and pepper to taste
- Sprinkle basil on top
Instructions:
- Add olive oil, onion and garlic to pot over medium heat, leave on for 8-10 minutes
- Add red pepper, allspice, broth and pumpkin
- Bring ingredients to a boil then lower heat and cover for approximately 25 minutes
- Add soup to a blender to puree
- Put the soup back into a pot and add coconut milk as well as spices
Enjoy!
~Jamie-Lynn