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PUMPKIN SOUP

Recipe courtesy of www.wellness-with-natural-health-supplements.com

Ingredients:

  • ½ regular pumpkin (rind removed) or butternut squash (rind removed) or 1 large can of 100% unflavored pumpkin puree
  • 1 medium yellow onion
  • 2 carrots
  • 2 celery stalks
  • 2 cloves of garlic
  • 2 quarts low sodium chicken or vegetable broth
  • 2 bay leaves
  • 1 tsp. cinnamon
  • 1 tsp. dried thyme
  • 1 Tbsp. fresh chopped fresh, or 1 t. dried sage leaves
  • ½ tsp. chopped fresh ginger
  • 3 Tbsp. of olive oil
  • 1 quart Green Valley Organics Lactose Free Plain Kefir
  • Salt and/or pepper to taste

Directions:

  1. In a blender or food processor, chop the pumpkin and vegetables into small bits.
  2. Put the olive oil into the pot— heat; add vegetables.
  3. Cook and stir for about 10 minutes.
  4. Pour in the broth.
  5. Bring to a boil and let simmer for about 40 minutes.
  6. Turn off the heat and let it set for 20 minutes to cool.
  7. In portions, put the soup back into the blender or processor and puree.
  8. Put the puree back into the pot and add/blend in the kefir, reheat slightly.
  9. Serve. To garnish, add a little nutmeg and sage.Delicious Green Valley Organics Lactose free, Gluten free Pumpkin Soup with Kefir