Harvest Pumpkin Soup
Marking the beginning of fall, the autumn equinox is when there are exactly twelve hours of daylight and twelve hours of darkness at the equator.
Autumn equinox is also known as the second harvest. An abundance of vegetables are available at farmers markets, roadside stands, and grocery stores.
Pumpkin is loaded with the antioxidant beta-carotene, which has been found to reduce the risk of cancer and heart disease. It’s also low in calories—one cup of cooked pumpkin is only 49 calories. Enjoy!
INGREDIENTS:
1 large onion, diced medium
3 stalks celery, diced medium
2 carrots, diced medium
1 large leek, diced medium
2 cups pumpkin, fresh, cooked or canned
6 cups vegetable broth
1/2 teaspoon cumin powder
1/2 teaspoon cinnamon
pinch of clove
pinch of nutmeg
salt, to taste
1cup soy milk, rice milk, or half and half
PREPARATION:
1. Add the first 11 ingredients into a stock pot over medium high heat.
2. Bring to boil and reduce to simmer.
3. Simmer for 30 minutes and remove from heat.
4. Let cool for 15 minutes.
5. Puree soup in blender and return to pot.
6. Finish with soy milk and season to taste.
Nutritional Analysis
Per serving: 125 Calories, 3g Fat (21% calories from fat), 5g Protein, 20g Carbohydrate, 2mg Cholesterol
About Sabra
Sabra Ricci is a Maui-based private chef specializing in healthy gourmet cuisine. Her website is www.cateringbysabra.com