Savory Pumpkin Soup
Savory Pumpkin Soup
Now is the time to stock up on canned pumpkin while it’s available at the stores. Here is one healthy recipe for pumpkin, instead of the usual sugar-laden pie.
Nutrients in Pumpkin
Pumpkin has a very high amount of vitamin A (from its orange color) and a fairly high amount of vitamin C. It contains a healthy dose of fiber, potassium, calcium, magnesium and several other nutrients as well. Pumpkin also contains antioxidants and anti-inflammatory agents. For more information on the nutrients in pumpkin visit:
http://www.nutrition-and-you.com/pumpkin.html
Ingredients
- 2T. butter
- 2T. coconut oil
- 1/3 c. each chopped onion, celery and carrots
- 28-30 oz. canned pumpkin
- 4 c. chicken or vegetable stock (without MSG)
- 1 1/2 t. thyme
- 1 clove garlic, minced
- 1/2 c. heavy cream
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Melt the butter and coconut oil in a frying pan and saute the vegetables until the onions are transparent. In a large stock pot add the vegetables, pumpkin, stock, thyme and garlic. Bring to a boil, reduce heat and simmer about 30 minutes uncovered. In batches, puree the soup in a blender or food processor until smooth. Return to pot and stir in heavy cream. Re-warm if necessary but do not boil. Add salt and pepper to taste. Pour into bowls and garnish with fresh parsley sprigs.