As a first-time experience, I decided to make soup with Pumpkin! Butternut Squash is usually my go-to - but, this month, I have challenged myself and Glow Fit participants to soul search to find new things that bring happiness to our day-to-day lives. So I thought I would explore cooking with a new ingredient! Pumpkin's deep orange colour is fitting for the fall. I am a big theme person so this colour appeals to the upcoming Thanksgiving weekend table. Let's cover the nutrition info - Pumpkin is lower in carbs and calories than squash but just as flavourful. While not as sweet as squash, with a little creativity in your seasoning, that can easily be changed. This soup is definitely a comfort food that delivers Vitamins A & C which help support the immune system. As well, Pumpkin is rich in potassium which is an electrolyte that helps muscles function optimally - how fitting for Glow Fit!! The list goes on but, most importantly, this fragrant soup is delicious and will fill your home with an appetizing aroma this fall season.
Enjoy!!!
INGREDIENTS:
(Yields 1 and 1/2 mason jars of soup) approx 8 servings
• 2 tbsp butter or earth balance
• 1 large potato
• 1 large onion
• 4 1/2 cups of low sodium chicken broth
• 1 398ml can pure pumpkin
• 1 teaspoon pink Himalayan salt
• 1 teaspoon of ground black pepper
• 1 teaspoon fresh rosemary
• 1 teaspoon of dried thyme
• 1/4 teaspoon ground nutmeg
• 1 cup of unsweetened almond milk
Top with: any of the following...greek yogurt/sour cream/ coconut cream/chopped parsley/chopped pecans
DIRECTIONS:
In a large soup pot, add 2 tbsps of butter, melt on medium heat. Add chopped onion and diced peeled potato, sautée for about 8 minutes until onions are soft.
Add chicken broth and bring to a boil. Reduce heat to low, cover and simmer for about 12 mins until the potato is softened.
Stir in pumpkin. Using a handheld immersion blender puree the mixture until smooth. Or add to a blender in batches and then return to the pot.
Add the seasoning: salt, pepper, rosemary, thyme and nutmeg.
Bring mixture to a boil, then cover and reduce heat to low and cook for 5 more minutes.
Add almond milk and heat for the last five minutes.
Add a dash of nutmeg or cinnamon for a sweet garnish.