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Fresh Pumpkin Soup
Rich in Vitamin A
“What to do with all those pumpkins at the grocery store?”
2 large onions
3 Tbsp extra virgin olive oil
1 tsp dried thyme
2 tsp dried basil
1 tsp freshly ground pepper
3 large carrots, peeled and cut into chunks
½ bunch parsley, chopped
3 large potatoes, peeled and cut into chunks
6 cups fresh pumpkin, peeled and cut into pieces
8 cups chicken stock (or water, or miso broth)
1. Heat the oil in a large heavy bottomed pot. When the oil is hot, add the onions. Cover and let them sweat for about 5-8 minutes, or until they are soft, but not brown. Add the rest of the ingredients.
2. Bring the soup to a boil, cover and simmer for about 45 minutes or until the veggies are soft. Transfer the soup to a food processor/blender and season with sea salt and additional pepper if needed. If you find the soup too thick, adjust it with additional chicken stock
Did you know?
The pumpkin is the largest fruit in the
world. The heaviest on record was showcased September 29 of this year at the
Topsfield Fair in Massachusetts, weighing in at an amazing 1689lbs! Pumpkins get
their orange colour from the massive amounts of
lutein, alpha and beta-carotene – these nutrients turn into vitamin A in
our bodies.