Pumpkin Soup
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMOs.
Cooking Time
1 hour
Yields
4-6 servings
Ingredients
1 sugar pumpkin, 2 cups of water, 2 cups of almond or coconut milk, 2 garlic cloves (crushed), pinch nutmeg + cinnamon, 1 tsp sea salt, ½ tsp black pepper.
Directions
1. Wash pumpkin, cut hat off, remove seeds and replace hat on.
2. Roast pumpkin in the oven at 350F for 1h in a flat oven-proof dish with 1/4 inch of water at the bottom. Remove when soft. and let it cool.
3. Scrape pumpkin pulp and place it in a large pot. Discard skin.
4. Cover with water, add almond or coconut milk, garlic, spices, salt, pepper and heat up.
5. Process with an immersion blender until smooth and adjust with more milk/water or seasoning.
6. Serve with roasted pumpkin seeds on top.
Notes
Pumpkin soup is naturally sweet and high in betacarotene, good for your skin, eyes and anti-cancer. Eating sweet vegetables at your meals balances your blood sugar and prevents sugar cravings in between meals.
Gluten-free, Paleo, Vegan, Vegetarian.
Credit
Alexandra Le Ny Health Coaching
