Pumpkin is everywhere! I don’t know about you but I never seem to get tired of it this time of year. It says autumn, Halloween, Thanksgiving, Christmas, family and all things festive. As the country cools way down to a frigid chill, this pumpkin soup will make it more bearable with it’s spice and tremendous anti inflammatory value.
What you will need:
Ginger Rosemary Pumpkin Soup – Dairy Free
1 onion chopped
3 cloves garlic minced
3 Tbsp fresh grated or chopped ginger
1 sprig of fresh rosemary
1 box vegetable or chicken broth (4 cups)
2 cans organic pumpkin
1/2 cup pistachio nuts shelled
1 tsp cinnamon
2 teaspoons chili powder
1/4 tsp nutmeg
Pepitas (pumpkin seeds) for garnish (optional)
First, dice the onion, chop the garlic and chop the ginger like so:
Next, sautee the veggies with a sprig of fresh rosemary.
Now, add veggie or chicken broth. Bring to a boil then turn down to low and simmer with the lid on for about 15 minutes or until tender.
When the veggies are tender, add the pumpkin and stir in. Let it cook for 5 minutes more then pour into t blender or Vitamix. Remove the sprig of rosemary and discard. Add the pistachio nuts and spices and blend until smooth.
This was so warming and delicious. There is just a hint of rosemary from the sprig and a nice finish from the spice of the ginger. If you want extra zing, add a dash of cayenne pepper.
YUM!!!!
Dr. Meg Haworth, Ph.D. is a private chef to the stars in Hollywood, cookbook author, instructor at Whole Foods Markets and wellness coach. You can find her on the web at www.deliciousandhealthy.com or email her at meg@deliciousandhealth.com for menu plans tailored to your needs for food allergies, healing diets for specific conditions and healthy weight loss. For her cookbook, click here.
