Harvest Pumpkin Soup
Nothing says "fall" like a brightly colored pumpkins and the amazing aroma of pumpkin anything!! A powerful superfood, pumpkins aren’t just for decoration or carving up. They are actually good and healthy to eat. One of the highest sources of beta-carotene is found in these brightly colored vegetables. Pumpkins rank high in this nutrient along with Vitamin A, C and potassium. It’s a great source of fiber and can help curb your appetite by providing you with more food with fewer calories. Pumpkin is also good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid and a rich source of minerals like copper, calcium, potassium and phosphorus.
Let's not forget the seeds, they can boost your mood, you'll find L-tryptophan in the seeds which is a compound naturally used to help those with depression. Pumpkin seeds are delicious and easy to use. You can make nut milks, seed pates, on-the-go trail mixes, or even pesto!
Pumpkins are naturally rich in plant-based chemicals called phytosterols that have been shown to reduce LDL or "bad" cholesterol and a great source of protein and zinc. They also have anti-aging properties, the same free-radical-neutralizing powers of the carotenoids that keep cancer cells at bay can also help keep the skin stay wrinkle-free.
There are a number of ways to enjoy eating pumpkin. When they are ripe you can boil, bake, steam, or roast pumpkin. The fleshy part is often used for pies, sauces and soups and making pumpkin bread. I promise you will enjoy these delicious recipes for harvest pumpkin soup or pumpkin paleo bread.
Harvest Pumpkin Soup
Ingredients:
1 medium size pumpkin, peeled, de-seeded & chopped
2 cups organic coconut milk
2 cups organic vegetable stock
1 tbsp organic cinnamon
1 tbsp organic olive oil
*Sea Salt and Fresh Ground Pepper for taste
Directions:
Add the olive oil and coconut milk, stock and chopped pumpkin and simmer until the pumpkin is very soft. Blend the soup in a food processor or blender until a smooth consistency is formed and season to taste. Chop fresh coriander or parsley and garnish the soup once served. Let cool and store in a large Mason Jar to have for the week!
Enjoy,
Claudia