Soup Time! It’s a busy Fall in the garden and kitchen and time for homemade soups from the abundance in the local fields. There is simply nothing more enjoyable than your own soup from scratch. It may take a little longer to cut or puree the vegetables ie pumpkin but your family will thank you. I am always amazed more people don’t make their own homemade soup as it is so easy and so much tastier and healthier than any canned or processed soups. There is a great deal of satisfaction using our own home-grown, organic vegetables and herbs (garlic, parsley, sage & thyme) which can be frozen for another time. Here is a deliciously sweet & tasty recipe for favourite Pumpkin Soup:
Pumpkin Soup Ingredients:
- One large onion diced
- 4 cups pumpkin puree (Recipe in links)
- 2 x potato cut into large chunks
- 2 cups milk (I use coconut milk)
- Salt, pepper & pinch of Nutmeg
Pumpkin Soup Directions:
- Saute chopped onions in tablespoon olive oil in a large soup pot
- Add 4 cups or vegetable or pumpkin (from puree) broth
- Cook potatoes for 15 minutes
- Add 4 cups puree pumpkin
- Add salt, pepper & nutmeg
- Add milk and reheat
- Add Toppings: Grated Asiago or Parmesan cheese, a dollop of sour cream with chives, etc
Notes:
- My high school cooking book uses this basic recipe for other root crops, simply substitute carrots, yam or sweet potatoes for the pumpkin
- Broccoli or cauliflower also blend well and make a creamy soup
Other Healthy Soups for Your Family:
Chunky Chicken Soup:
Coconut & Cauliflower Soup:
Roast Garlic & Potato Soup:
This soup takes a little longer as the garlic is pre-roasted … but it is always a hit with family and friends making it well worth the extra little time it takes.
There you have it a choice of truly delicious and healthy meals you can change, delete or add ingredients to suit your tastes and family needs. Simply the best! Happy Fall to you all … Liz
Links & References:
- How to Make Pumpkin Puree & Roast Pumpkin Seeds
- “Sugar Addiction” explained by Dr. Robert Lustig, UCTV video 7 minutes
- Article: Ultra-processed foods and added sugars in the US diet, BMJ, 2016
~ Dr Robert Lustig, Endocrinologist,
University of California San Francisco
