Warming Pumpkin Soup and Carrot Soup

shutterstock_pumpkin-soup-332958092 The cool, fall weather + Pumpkin = need for a warming and delicious soup.

The pumpkin gives this soup a sweet, creamy and beautiful color. Plus it’s loaded with the specific antioxidants your body needs to boost your immune system over the long, cold, winter months.

You can substitute the pumpkin for any squash–butternut squash works great in the soup, too. This recipe is one of our family favorite fall soups.

Warming Pumpkin and Carrot Soup

Ingredients:

8 cups of pumpkin; peeled, seeds removed

1/2 tsp pink himalayan sea salt

1/2 tsp freshly ground pepper

2 serrano peppers

8 whole cloves

6 carrots, peeled and chopped into 2″ chunks

3 turnips, peeled and chopped into 2″ chunks

1/2 head green cabbage, cored and roughly chopped

3/4 tsp nutmeg

4 T lemon juice

1/2 cup chopped parsley

Directions:

Bring pumpkin and 12 cups of water to boil in a large soup pot. Add salt and pepper to the pot. Take the peppers and cloves: slice the peppers length-wise, fill with cloves, then add to pot. Add carrots, cabbage, and turnips. Boil for 5 minutes.

Reduce heat and simmer on medium-low adding in the remaining ingredients; simmer for about 15 minutes or until pumpkin, turnip and carrots are tender. Remove peppers from pot and set aside.

Scoop the contents of the pot, a few cups at a time, from the pot into a blender, and blend until smooth. Return blended soup to a different soup pot, and simmer on low. Add back in the peppers, and simmer for about 10 minutes. Add more water if soup is thicker than desired consistency. Finally, remove and discard the peppers before serving.

Serve with chopped parsley.

Optional soup topping: serve with cashew sour cream, a delicious and nutrient-dense, dairy-free optional to dairy sour cream.

Enjoy!

Live Life Optimally,

Kristie