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WARM PUMPKIN SOUP {vegan}

November 28, 2015

 

If you have any pumpkins left lying around after thanksgiving, this recipe is the one for you! It doesn't require a lot of prep and tastes delicious! 

Pumpkins provide heaps of health benefits: vitamin A (eyesight), vitamin C (immune system), beta carotine (cancer preventative), fibre (keeps you full), cartenoids (wrinkles-be-gone), potassium (muscles) among others. 

My goal for this blog is to not bore you with random thoughts by me. I know that people do not have a lot of time in their busy lives, and so I aim to get right to the point. I want you to be able to read my nutrition information in less than a minute and then get the recipe. I find that when I get to a blog after I've searched for a certain recipe, I almost always have to scroll through so much randomness that sometimes I've even forgotten why I am there. One picture. One small write-up. One simple recipe. And so to avoid being a hypocrite...

INGREDIENTS

  • 1 C pureed pumpkin (see note on how to do this yourself)

  • 4 roasted garlic cloves

  • 1/2 C scallions

  • 1 Tbsp ginger, grated

  • 1 can coconut milk

  • 2 C vegetable stock

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 2 Tbsp Maple syrup

  • 1 Tbsp olive oil

  • roasted pumpkin seeds for garnish and serve in a cute pumpkin bowl!


METHOD

  1. In a large soup pot, saute scallions in olive oil on medium heat until tender

  2. Add remaining ingredients and heat through

  3. Use immersion blender (or pour contents of the pot into a blender) and mix until chunks of pumpkin are pureed. 

  4. Serve in pumpkin bowl and top with pumpkin seeds


*To make your own delicious pumpkin puree, cut your pumpkin in half, lengthwise. Scoop out the seeds and guts and put face down on a cookie sheet and cover the pumpkin with 1/2 inch of water. Place in a 400 F oven for 25-30 min. Check the water periodically to ensure the water hasn't evaporated. When the flesh of the pumpkin is soft when prodded with a fork, they are done!

*for the bowls, cut the top of the pumpkin off and scoop out guts and seeds. Rub the inside with oil and place on a cookie sheet in the oven while you are making the soup. Cook for 20 min until soft.

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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