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Pumpkin soup

Pumpkin soupThis warm soup is the perfect dish to fill you up on a cold evening. With no added sugar, it relies on the natural sweetness of pumpkin and cream. Pumpkin is a rich source of vitamins A and C, essential ingredients for healthy gums.


6 cups of chicken or vegetable broth
1½ teaspoons salt
4 cups pureed pumpkin
1 medium-sized onion
½ teaspoon thyme
1 clove garlic
5 whole black peppercorns
½ cup heavy whipping cream
Sprigs of fresh parsley
Chop up the onion and mince the garlic. Heat the stock in a pot on the stove, adding the salt, pumpkin, onion, thyme, garlic and peppercorns. Once the broth starts boiling, lower the heat and simmer without a lid. After 30 minutes, pour the contents of the pot into a food processor and blend until smooth. (You may have to split it up into small batches.) Once everything is blended, return the liquid to the pot on the stove and simmer for another half hour, stirring in the heavy cream. For flavor and color, add a sprig of fresh parsley while serving.
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