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.

Gather:

-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

Then:

-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)