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PUMPKIN SOUP

10/22/2014

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PUMPKIN SOUP (PALEO RECIPE)

If you think pumpkins are only for decoration, think again.  They are high in Vitamin A (twice the daily recommended does in a single cup!), Vitamin C, Potassium, and contain Iron, Vitamin B6, Magnesium, and very few calories.  Sure, carve up a few for Halloween or Samhain, but make sure to save some (and the seeds) for the kitchen too!
Ingredients
1/2 medium onion, chopped or grated
2 cups canned or home cooked and blended pumpkin
2 cups vegetable broth or chicken broth
¼ cup coconut milk
1 tsp pumpkin spices
1 tbsp olive oil
Small pinch of sea salt and pepper

Instructions
Heat olive oil in a pan, add onions and caramelize (lightly brown or cook until they are clear).  Add pumpkin, broth, coconut milk and spices.  Heat a few minutes or until it simmers.  Ladle into bowls and serve.  Makes 2 servings.  Double the recipe to serve 4.

Bonus Recipe
Separate the seeds from the stringy fibers (no need to be obsessive about it, as the fibers are edible), spread evenly on a baking sheet or pan, and roast in the oven for 45 minutes at 325 degrees. 
You may drizzle them before roasting with oil if you like.  Salt and eat, or just eat them as they are.  Pumpkin seeds are high in nutrients, good for the prostate gland, and anti-parasitic.
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    Craig Swogger, L.Ac is the author of all blogs that appear here.  Learn more about Craig.

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