11/21/2022
It’s finally feeling like Fall in the Pacific Northwest! 🍁🍂🌲
Here’s a simple, savory pumpkin soup recipe to help warm your bones as we transition to this new season.
Pumpkins like many orange vegetables are chock full of beta carotene. Beta carotene is converted into Vitamin A in the body which is an important nutrient for immune health, eye health, skin health, and healthy mucous membranes. Vitamin A is also a powerful antioxidant, which helps scavenge for free radicals in the body and reduce the impacts that they have on the body. Plus, pumpkins and other fall squash are a delicious and nutritious source of complex carbohydrates, fiber, and Vitamin C. There are many reasons to fill up on pumpkins and squash this season!
Golden Pumpkin Soup:
1 medium onion (chopped)
3 garlic cloves (finely chopped)
2 cups carrots (finely chopped)
2 cups pumpkin puree (fresh roasted or canned)
2 tablespoon olive oil
2 ½ cups vegetable broth (add more for a thinner soup)
½ cup coconut milk
1 tablespoon ginger (powdered or fresh grated root)
2 tablespoons cilantro (dried)
1 teaspoon paprika
1 teaspoon turmeric powder (optional but extra delicious)
Sea salt & pepper to taste
Directions:
Saute the onion, garlic, and ginger (only saute this if using the fresh root version) in olive oil until soft (between 5-10mins).
In a blender: Puree the carrots, pumpkin, and vegetable broth until well mixed. Then add in the onion-garlic mix, coconut milk, ginger, cilantro, paprika, turmeric (if using), and blend again until a smooth soup consistency.
Pour the blender soup mixture into a pot and heat until hot, stirring occasionally.
Season with salt and pepper to taste, then enjoy your delicious and nutritious soup! 🍲
