Sensational Autumn Soups with Pumpkin

October 10, 2016

Here are 3 simple and sensational soups of the autumn season make with pumpkin, of course! As always, be sure to use as many organic ingredients as possible : )

Savory Pumpkin Soup

Ingredients: 

– 3 cups raw pumpkin OR butternut squash (peeled and diced)
– 2 1⁄2 cups spring water or non-dairy milk
– 1 orange, peeled and seeded
– 1 red bell pepper, rough chop and seeded
– 1 garlic clove (optional)
– 1 cup raw (or thawed from frozen) corn kernels
– 1-2 dates, pitted
– 1⁄2 avocado, pitted
– 1⁄2 tsp. Celtic or Himalayan salt, to taste
– 1 drop doTERRA Ginger essential oil
– Pinch of cinnamon
– 1⁄4 cup raw pumpkin seeds and dash of thyme for garnish

Directions:

  • Place all ingredients into high-speed blender; blend until smooth
  • Add avocado, cashews or coconut oil at the end to make it creamier, if desired
  • Garnish with pumpkins seeds and a dash of thyme, if desired

Pumpkin Bisque

Ingredients:

– 4 Tbsp. grass-fed/pastured butter, unsalted
– 2 Tbsp. olive oil, unrefined extra virgin
– 1/2 medium onion, chopped
– 2 cloves garlic, minced 
– 2 cup pumpkin puree
– 1 1/2 cup. chicken stock, organic, free-range
– 1/4 tsp. cinnamon
– Celtic or Himalayan salt & fresh ground pepper to taste

Directions:

  • Place all ingredients into high-speed blender; blend until smooth and to approx. 110 degrees; add water if needed to achieve desired consistency
  • Season with cinnamon, salt, and pepper before serving 
  • Note: I use a high-speed blender (like a Vitamix or Blend-tec) blender to heat until warm  OR you can always pour mixture into a large pot and heat until warm, then serve.

Pumpkin Chili

Ingredients:

– 2 tsp. coconut oil, extra-virgin
– 2/3 cup red onion, diced
– 2/3 cup bell pepper (any color), diced
– 1 jalapeno, diced
– 1 lbs. chicken breast, skinless, organic, cubed
– 1/2 cup chicken broth, organic, free-range
– 2 cup tomatoes, diced
– 1/4 cup tomato paste
– 1 Tbsp. chili powder
– 1 Tbsp. cinnamon powder
– 1/2 tsp. ginger powder
– 1/2 tsp. nutmeg
– 1 pinch sea salt
– 1 cup pumpkin puree
– 1 tsp. raw cacao powder

Directions:

  • Heat coconut oil in a large pot  over medium heat.
  • Sauté onions until lightly browned
  • Add bell peppers and jalapeños; saute for about 5 minutes
  • Add chicken, chicken stock, tomatoes, tomato paste, chili powder, cinnamon, ginger, nutmeg, and sea salt; simmer for 20 minutes.
  • Stir in pumpkin and cacao powder and cook for 5 minutes
  • Reduce heat to low, and let sit until ready to serve
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