FALL PUMPKIN SOUP – WENDY BLANCHARD, M.S.

 

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I LOVE this time of year! The beautiful colors and the bouquet of yummy aromas in the air appeal to my senses, and fill me with zen and joy.

I love anything pumpkin, so I created this perfect blend of fall seasonings with pumpkin in my crockpot! Of course, as always, I only use natural and organic ingredients.

INGREDIENTS:

1-15 oz. can of Tree of Life organic pumpkin puree
1 medium red onion, chopped
3 celery stalks, cut
2 cups fresh butternut squash, peeled and diced
1 green apple, peeled and diced
3 garlic cloves, chopped
1-1″ piece of fresh ginger, peeled and grated
1 c. unsweetened organic Coconut milk, light
2 t. Himalayan Salt
1/2 t. ground turmeric
1 t. pumpkin pie spices
1/4 t. ground nutmeg
1/4 t. ground cloves
1 T. organic sugar
4 c. organic vegetable broth
2 c. water

INSTRUCTIONS:

In a 6 quart slow cooker, put canned pumpkin, and add chopped vegetables. Add spices and sugar. Pour in vegetable broth, water, and coconut milk. Stir well. Cover and cook on low for 6-8 hours. I added grated goat cheddar and gluten free croutons.

To your good health!

Wendy

 

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