Pumpkin Soup

Here is an amazingly simple pumpkin soup recipe that is great on the cold fall evenings:

Gather the following ingredients:

• 1 medium cooking Pumpkin also called Sugar Pie Squash.
• 4 Carrots
• 2 Celery Stalks
• 4 tsp Sugar in the Raw
• 2 tbsp Cinnamon
• 2 cups of your favorite soup stock
• 1 cup of Unsweetened almond Milk

Pre-Heat oven 350 degrees. First cut your pumpkin in half and separate the seeds from the insides.  Set the seeds aside.

Next scrape out the strings that held the seeds inside.  Be careful not to scrape out the lighter pumpkin pulp.

 Once the pumpkin halves are scraped out coat the inside lightly with Extra Virgin Olive oil.  Then add about a pinch of salt to each pumpkin half and a small amount of cinnamon and Raw sugar.

Put your pumpkin into the oven and bake until tender and the edges are browning.  Approximately 30-45 min.

While your waiting for the pumpkin to cook put a tablespoon of Extra virgin olive oil in with the pumpkin seeds and mix throughout.  Then add a teaspoon of raw sugar and a teaspoon of cinnamon.  Mix until all the pumpkin seeks are coated with cinnamon and some sugar.  Once the pumpkin has cooled put the pumpkin seeds onto the same pan and bake the pumpkin seeds until they are making a popping sound and are browned.

Meanwhile, clean your veggies and begin chopping them up.

Put them to the side. Until the pumpkin is done roasting.

Once the pumpkin is done roasting allow it to cool for about 30 min.

While the pumpkin is cooling bring the two cups of your favorite soup stalk to a boil and add the celery and carrots.  Bring it back to a boil and then turn down to a simmer.  Simmer until the carrots and celery are tender about 30 min.

  

Once it is done cooling take the pumpkin pulp from the pumpkin and food process or use a blender in batches until its smooth.  Add raw sugar and cinnamon to taste until it tastes like pumpkin.  You may need to add some water to the food processor or blender to get it to smooth out.

Once the pumpkin is smoothed add it to the soup and simmer until its fairly thick about 15-30 min.  

Once again put the soup in the food processor or blender in batchs and blend until smooth.  Keep in mind if you are using the blender to put the top with one of the openings by the spout so the steam has a place to go and the top is not sucked in.  Please add the 1 cup of Almond milk to make it slightly more creamy.  Blend thoroughly.  Taste the soup and add raw sugar and cinnamon or any other pumpkin spices to taste.

Add to the bowls and sprinkle the roasted pumpkins seeds on top.

Nutritional Information Per Serving

Serves 4 people

173 calories

37 g Carbs

2 g Fat

6 g Protein

550 mg Sodium