Pumpkin Cream Soup
Ingredients
- 2 cups pumpkin, chopped
- 2 cloves garlic, chopped
- 1 onion, chopped
- 2 cups vegetable broth
- 1 13.5 oz can coconut milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- Sea salt and black pepper to taste
- Pumpkin seeds to garnish
Instructions
- Add the chopped pumpkin, garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, sea salt, and black pepper to a large pot over high heat. Cover and let it boil.
- When the pot begins to boil, turn down the heat to medium and allow the pot to simmer until the pumpkin is soft (about 20 minutes).
- You can serve the soup as is, or you can blend the soup using an immersion blender or high-speed blender.
- Serve topped with pumpkin seeds.
Pumpkin cream soup is a feel-good favorite on a cold, wet fall or winter day. But one of the best parts about this soup is that even in early fall, when the weather is still warm, this soup can be served chilled. It is savory and satisfying while also packing a powerful nutritional punch.
Pumpkin
Pumpkin is high in Vitamins A, E, C, B-complex, and beta carotene, iron, zinc, copper, calcium, and potassium which are critical for a healthy immune and nervous system. The carotenoids protect against heart disease, breast cancer, and macular degeneration.
Pumpkin can also help reduce inflammation and is a low-calorie, fat-free food, yet it is rich in nutrients making it an ideal choice for a weight loss or nutritional program. It has a creamy and comforting quality that can help satisfy a variety of cravings while still properly nourishing the body.
Garlic
Garlic is highly medicinal!
“One raw crushed clove of garlic contains the antibiotic equivalent of 100,000 units of penicillin” – Anthony William, Life-Changing Foods
Additionally, garlic contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties. The allicin in garlic has been proven to lower cholesterol and blood pressure significantly. With strong anti-inflammatory properties, this tiny herb is critical for healing from any autoimmune disease.
Onions
Onions contain sulfur compounds that strengthen the immune system, brain, and nervous system. These compounds also help to detoxify heavy metals from the body, such as mercury, cadmium, and lead.
Furthermore, onions are the highest food source of quercetin, a potent antioxidant that can help prevent blood clots, asthma, sinus infections, bronchitis, atherosclerosis, and diabetes.
Ingredients
2 cups chopped pumpkin
2 garlic cloves, chopped
1 onion, chopped
2 cups vegetable broth
1 13.5-oz can of coconut milk
1 tsp cinnamon
1 tsp nutmeg
Sea salt and black pepper to taste
Pumpkin seeds to garnish
Directions
- Add the chopped pumpkin, garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, sea salt, and black pepper to a large pot over high heat. Cover and let it boil.
- When the pot begins to boil, turn down the heat to medium and allow the pot to simmer until the pumpkin is soft (about 20 minutes).
- You can serve the soup as is, or you can blend the soup using an immersion blender or high-speed blender.
- Serve topped with pumpkin seeds.
This versatile pumpkin cream soup is a wonderful addition to my FREE Not-All-Raw Cleanse Guide. In this guide you will get:
- A Yummy Three-Day Healing Menu
- A Focus On Eating More Consciously
- Sound Principles For Healthy Cleansing
- New-To-Cleansing Folks: A Simple, Doable Plan That Won’t Leave You Hungry
- A Plan For The Whole Family, Your Spouse And Kids Too
Please leave me a comment if you make this soup and let me know how it turns out; I would love to hear your feedback.
To your health & happiness,
Muneeza
2 thoughts on “Pumpkin Cream Soup”
Loved this recipe, Muneeza. I often make pumpkin soup but had never added cinnamon and nutmeg before. It was the best!
I did add a little fresh chopped ginger, though and used water instead of stock. Can’t resist ginger. But will definitely use your recipe in future. Many thanks, Marea, Perth, Western Australia.
Marea I am so glad you tried it. You are headed into fall soon, so it may be good to try then.