Pumpkin Soup



Cinderella Pumpkin



Pumpkin Season is Here!

Recipe for Pumpkin Soup

1 Whole Cinderella Pumpkin (Available in most grocery Stores from October 1st-20th) Yields about 3-5 pounds of pumpkin Puree, depending on the Size of Pumpkin

Pumpkin Prep: Cut Raw pumpkin into wedges and remove inner seeds. Place on baking sheet and bake at 425F for 10-15 until soft but still firm. Remove skin and set aside pumpkin.

Cube 1 large Yellow Onion ( Sweat it-Saute until just Translucent)

1 Stock Celery-Diced

1 Large Russet Potato cut in 4

2 Large Garlic Gloves Peel and  Mince

1lb Tomatoes (for flavor) cut in chunks and seeded

1 Quart low sodium Chicken Broth

1 cup water (depending on preferred thickness)

1 Tsp Organic Chicken Bouillon Paste or 1 cube

Add Pumpkin Puree

Spices: S + P, Thyme-a dash, 1 Bay Leaf, 1 tsp Marjoram

Combine all Ingredients in large stock pot and simmer 15-20 minutes on low -med heat. With Blender or Immersion Blender, blend until smooth consistency. Lastly, add about 1/2 cup milk or if you like to indulge, 2 TBS of Cream. YUM!

F.Y.I.: The PUMPKIN MUST BE A CINDERELLA PUMPKIN as shown above, this is not your standard Halloween pumpkin sold in stores for Jack o Lanterns.

Also, I buy several pumpkins and store them in a cool dry room for 2-3 months, then bake and freeze puree for later soups.

Health Tip: This is a Naturally Low fat soup, Filled with Fiber which is great for lowering Cholesterol and Beta Carotene which is great for the eyes, not to mention the Vitamin A, and Vitamin C and Licopene found in Tomatoes.