Tuesday, November 3, 2015

Recipe: Pumpkin Soup for the Holidays

It's time for Pumpkin Soup!

Photo Source: 5W PR
Pumpkin soup is a great way to welcome the cooler weather in New England. I mean, really, who doesn't love a big ole' bowl of pumpkin love. It's the perfect comfort food.

Now that the fall season is in full swing, soups are a go-to staple for lunch and dinner.

Don't just settle for away from your typical Tomato and Butternut Squash soups.

Let's try something new with a delicious (and healthy!) Pumpkin soup. Below, is a simple recipe from Gaea Olive Oil’s Chief Wellness Officer, Vicky Vlachonis.

This soup is a tasty meal for all occasions and the perfect healthy addition to a traditional Thanksgiving dinner.

A few healthy benefits to note: Pumpkins are high in Vitamin A, and can even aid in weight loss. Gaea’s Extra Virgin Olive Oil is high in antioxidants and has an array of health benefits including anti-inflammatory and heart-health properties.

Pumpkin Soup



•4 cups pumpkin, peeled, seeded, and chopped
•1 cup red pepper, seeded and chopped
•1 cup zucchini, chopped
•1 cup yellow onions, chopped
•1⁄2 cup celery with stem, chopped
•6 to 7 tablespoons Gaea extra-virgin olive oil
•1⁄2 cup toasted pumpkin seeds
•1 cup crumbled goat cheese (or hard cheese)
•2 teaspoons fresh grated ginger


Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.

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