♥Hi Friends!
Even though we started decorating for Christmas a couple of weeks ago (the teenagers were so excited and couldn’t wait), it’s still November until midnight tonight so I’m sending out my last “fallish” post while I can. And of course, what else would it be about other than the great pumpkin!!! Including a delish soup recipe that can be eaten anytime.
What are the HEALING powers that pumpkins contain…other than the joy and happiness we feel when we pick and carve them? According to dailyburn.com pumpkin ♥has fiber to help you feel fuller along with lowering your risk of heart disease, ♥is loaded with vitamin A to help improve vision, ♥contains phytoestrogens that lower blood pressure, ♥is rich in tryptophan which aids our sleep cycles, ♥and is chucked full of beta-carotene and other antioxidants that help reduce the risk of cancer. And click here and here for some more awesome and amazing info on pumpkin’s super powers!
Hope you all a wonderful Thanksgiving. And now…Merry Christmas!!!
♥Happy, HEALTHY eating Friends! Love you!
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I’ve been trying to use up the wonderful garden tomatoes my in-laws gave me. I decided to put together a pumpkin tomatoey soup, and the second try turned out to be the charm! This is truly an easy recipe to put together and can cook all day in the crockpot, yay! Or last minute can be done stovetop.
PUMPKIN TOMATO BISQUE
- 1 large can of diced tomatoes or 4 1/2 cups chopped fresh tomatoes
- 1 can organic pumpkin (about 2 cups) or 2 1/2 cups of peeled and chopped (1/2 ” squares) fresh pumpkin
- 1 carrot, diced
- 1/4 cup diced onion
- 2 cloves garlic
- 2 cups purified water
- 1 rounded Tbsp ‘Organic Better Than Bouillon Vegetable Base’ or omit water and bouillon and use 2 cups organic vegetable broth
- 1/2 cup organic raw coconut sugar
- 1 tsp dried basil
- 1/4 tsp cinnamon
- pinch of red pepper flakes
- 1 can organic full fat coconut milk
- raw pumpkin seeds
- whole grain crackers or bread
Place all but last three ingredients in crockpot. Cook on low all day, or high for a few hours. Add coconut milk and blend with immersion blender until smooth. Or in small batches process in blender, taking care as the steam from the hot soup can push the lid off the blender and burn. Garnish with pumpkin seeds and serve with whole grain crackers or bread. And trust me on the pumpkin seeds. They are amazing!!!!
Here’s a pic before cooking. Easy to put together!
Here’s after it’s cooked and I’ve added the coconut milk, but before blending. You can’t taste the coconut by the way!
And here’s the fancy picture of the finished product that I took for my Instagram. The presentation is really that awesome when we eat! NOT!
