Try this delectable soup for Fall by Wellness Model, Chelsea H. McIntosh:
Harvest Pumpkin Soup
4 cups freshly chopped pumpkin
1 Tablespoon coconut oil
1 medium yellow onion, chopped
3 cloves garlic minced
2 cups low sodium vegetable stock
4 cups coconut milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon sea salt
1 tablespoon coconut nectar
1/4 tsp black pepper
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops and bottoms of the pumpkins and then halve them. Use a spoon to scrape out all of the seeds and strings.
Brush the flesh with olive oil and place face down on baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven and let cool for 10 minutes, then peel away skin.
Chop the pumpkin into 1 inch squares and measure four cups.
Put pumpkin in blender with a splash of water and puree.
Heat coconut oil in a large pot over medium-high heat and add onion garlic, and shallot. Cook for about 3-5 minutes, until onions become translucent.
Stir in the remaining ingredients.
Bring to a boil, then turn the heat to low and simmer for about 20 minutes, until the soup has reduced and thickened slightly.
Puree until very smooth.
Pumpkin is one of my favorite foods as it is packed with antioxidants such as vitamins A, C, E, beta-carotene. It boosts collagen production, prevents the risk of cancer, aids in weight loss, AND boosts your immunity! Fall has arrived and it is the perfect time for a soothing warm soup that is nourishing and comforting as the days start to get colder.Read More