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I N G R E D I E N T S
Shaun brought home two perfectly shaped pumpkins and I couldn’t wait to make something delicious with them so as soon as I got the chance I made this hearty, warm and wholesome soup. It’s simple, comforting and fun for a chilly fall night in. The consistency turned out rich and creamy without adding any creams! It’s super flavorful, the right amount of savory, sweet, and spicy. Mmmmm
I N S T R U C T I O N S
So here’s how I made it!
I sliced the top of the pumpkin to get my bowl shape and allow me to hand it over to Shaun to carve out the flesh with an ice cream scooper. Meanwhile, I chopped a medium sized carrot, 2 small potatoes, 2 skinny sweet potatoes, a medium white onion, and 2 garlic cloves. Preheat the oven to 200, line your pan and brush your pumpkin bowls with a tiny bit of your desired oil (we used olive oil). Bake for about 20 minutes. We use a small oven here so it took almost 30 minutes just to warm up or roast the pumpkin bowls a bit. I sautéed the onion and garlic with a teaspoon of coconut oil then added water and let it bring to a boil before adding the rest of the ingredients. When it all started softening I added a teaspoon of sea salt, black pepper, turmeric, the five spice (cinnamon, cloves, etc.), and just a pinch of cayenne but you can add more for your desired taste. Once all the veggies were soft I tossed it all onto another bowl to let it cool for about 10 minutes. As I let the soup cool down I prepared the toppings, a few pieces of thinly chopped mushroom and cauliflower on a pan with a teaspoon of olive oil and some black pepper (you can also just toss these in the oven to roast them). For the blending process, I start by filling the blender up half way, blend on high until it’s a velvety smooth texture. Then I toss it all back on the pot to warm it back up, taste and adjust the seasoning. To serve, ladle the soup into the pumpkin bowls and top with the mushrooms, cauliflower, and sprinkle the pumpkin seeds. Keep in mind you can freeze leftovers for up to a month!
These pumpkin soup bowls make for the perfect warm and light dinner and are nicely paired alongside your favorite dipping bread or fall salad.
Did you guys know that pumpkins are loaded with tons of healing properties? They contain so many vitamins and minerals like vitamin A, iron, zinc, fiber, mono-unsaturated fatty acids, and B-complex. It has more potassium than a banana. A cup of cooked pumpkin contains more than 200% of your recommended vitamin A daily intake. Vitamin A helps our vision, cell reproduction bone health, and immune function. This festive veggie alkalizes the body’s PH, has anti-inflammatory properties, it can be used to treat prostate issues, improve dental health and sleep. Oh and pumpkin seeds are a great source of protein!
If you give this beautiful pumpkin soup bowl a try, let me know what you think. Leave a comment and share your creations with me by snapping a picture with the tag #globallylovinhealth on Instagram.