Tuesday, September 6, 2011

Healthy Pumpkin Soup

Healthy, Homemade Pumpkin Soup
A warm autumn comfort-food free of unwanted chemicals, delicious and good for you. Find out how to make it below the cut.


-1 tablespoon olive oil (organic…skip the pesticides*)
-1 onion, chopped
-1 green onion—top only
-1 can pumpkin puree (or 8 oz. fresh pumpkin*) chopped
-1 carrot
-3 sprigs fresh rosemary
-4 cups fresh (or additive-free canned*) vegetable stock
-3 bay leaves
-1 cup (organic...skip the pesticides, antibiotics & hormones*) fat-free milk
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/8 teaspoon freshly ground black pepper

*Chemical free, skinny recommendations


-In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
-Add pumpkin and remaining ingredients.
-Bring to a boil, reduce heat and simmer for 5 minutes.
-Stir in milk and cook until hot. (don’t boil)
-Ladle into warmed individual bowls and garnish with black pepper and green onion tops.
-Serve immediately, & enjoy!

(photo credit)

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