Pumpkin Soup

Published October 2011


1 pumpkin (approx. 2 lbs.)
1 carrot, sliced (1 cup)
1 medium onion, sliced
2 cloves garlic, minced
1 tsp. fresh grated ginger, opt.
3 cups vegetable or chicken-style broth
1-2 bay leaves
Sea salt and cayenne, to taste
1 cup creamy almond or soy milk, plain
1-2 Tbs. fresh cilantro or chives, snipped



1. Peel the pumpkin, remove seeds and cut in small pieces.

2. In a large covered pan, cook the carrots, onions, garlic and ginger, with 1-2 tsp. olive oil, soy butter, or water until soft, but not brown. Add the pumpkin and toss 1-2 minutes. Add the vegetable broth, bay leaves and seasonings; cover and simmer until pumpkin is tender.

3. Transfer to a blender or food processor (discard bay leaves); add the almond milk and blend until smooth; adjust seasonings. Garnish with chopped fresh flat leaf parsley, cilantro or chives. Yield: 4-6 servings

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