Who’s ready for comfort food?! Between cooling fall temperatures and election craziness, I think we could all use some…
Well, we’ve got another healthy seasonal recipe coming your way. Do you know how impressive pumpkin is? Pumpkin is low in calories and fat and packed with vitamins and minerals. Everyone thinks pumpkin means sweet once fall rolls around but did you know another impressive quality is pumpkin is its versatility? Our pumpkin soup with garlic pesto is a savory way of enjoying pumpkin this fall.
Antioxidants found in pumpkin can help lower risk of chronic disease. Pumpkin is also loaded with vitamins that boost your immune system. Vitamin A, C, B2 and E can all be found in pumpkin. All that nutrient density combined with low calorie count promotes weight loss!
We could go on and on about all the amazing things pumpkin brings to the table, both figuratively and literally, but we’ll top it off with how pumpkin promotes healthy skin. Carotenoids, lutein, zeaxanthin, vitamin E and many more antioxidants found in pumpkin help protect skin cells against damage from harmful UV rays.
Our pumpkin soup with garlic pesto is so delicious, but don’t take our word for it, try it for yourself! AND if you want more of these recipes, download our entire Thanksgiving recipe book that includes all your favorites, but with ‘cleaner’ ingredients. I love that you don’t have to sacrifice taste for health!
PUMPKIN SOUP WITH GARLIC PESTO
- 1 Large pumpkin, cut in half, remove seeds.
- 4 Small pumpkins to use as bowls
- 1 Tbs. avocado oil
- 6 Tbs. Kerrygold salted butter
- 2 Shallots, chopped
- 1 Tsp. thyme, chopped
- 4 Cups chicken broth
- 1 Cup coconut milk
- 1 Tsp. cayenne pepper
- 1/4 Tsp. nutmeg
- 1 Tbs. pure, organic maple syrup
- 1 Tsp. crushed red pepper flakes
Preheat oven to 400 degrees F.
Cut large pumpkin in half and place on baking stone. Rub halves with avocado oil and season with
salt and pepper. Cover the stone with aluminum foiloast for ~45 minutes.
Allow ~5 minutes to cool and add pumpkin to a food processor and puree with 1 cup of chicken
broth, until completely smooth.
Heat a large pot over medium heat and add butter and shallots, sautee ~ 5 minutes or until soft. Add
thyme and allow them to mix, ~45 seconds.
Add pumpkin puree, chicken broth, coconut milk, cayenne, nutmeg, maple syrup, and red pepper
flakes. Bring soup to a low simmer and leave for 15-20 minutes.
FOR PUMPKIN BOWLS:
Open pumpkins and remove seeds. Rub inside of each pumpkin with avocado oil and salt and pepper. Place on baking stone and bake for 20-30 minutes, until soft but not collapsing.
Ladle the pumpkin soup into your pumpkin bowls and top with a dollop of your favorite organic garlic pesto! For extra fun add roasted pumpkin seeds, the recipe can be found in our Autumn and Halloween cookbook. Email us at [email protected] saying “I want the cookbook!”, and we’ll email your copy pronto!