Now is the time to stock up on canned pumpkin while it’s available at the stores. Here is one healthy recipe for pumpkin, instead of the usual sugar-laden pie.
Nutrients in Pumpkin
Pumpkin has a very high amount of vitamin A (from its orange color) and a fairly high amount of vitamin C. It contains a healthy dose of fiber, potassium, calcium, magnesium and several other nutrients as well. Pumpkin also contains antioxidants and anti-inflammatory agents. For more information on the nutrients in pumpkin visit:
- 2T. butter
- 2T. coconut oil
- 1/3 c. each chopped onion, celery and carrots
- 28-30 oz. canned pumpkin
- 4 c. chicken or vegetable stock (without MSG)
- 1 1/2 t. thyme
- 1 clove garlic, minced
- 1/2 c. heavy cream
- salt and pepper to taste
- fresh parsley for garnish
Melt the butter and coconut oil in a frying pan and saute the vegetables until the onions are transparent. In a large stock pot add the vegetables, pumpkin, stock, thyme and garlic. Bring to a boil, reduce heat and simmer about 30 minutes uncovered. In batches, puree the soup in a blender or food processor until smooth. Return to pot and stir in heavy cream. Re-warm if necessary but do not boil. Add salt and pepper to taste. Pour into bowls and garnish with fresh parsley sprigs.