Pumpkin Soup

Posted by Theresa on January 09, 2013 No Comments
Ingredients 
  • 3 lb pumpkin
  • 3 cups chicken stock
  • 1 onion, chopped
  • 3 garlic cloves, roasted 

Directions
  1. Preheat the over to 400˚ F.
  2. Cut the pumpkin in half and roast it for 45 minutes. 
  3. Scoop out the seeds. 
  4. Put the pumpkin into a blender along with the roasted garlic, onion and chicken stock.
  5. Mix to your desired consistency.
The carotene's found in pumpkin are converted to Vitamin A, which is essential for a strong and healthy immune system. One cup of pumpkin a day will get you to the recommended daily dose. This pumpkin soup recipe from Dr. La Puma is is so easy to make and delicious, you’ll want to freeze it to always have on hand.

Source: Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by John La Puma, M.D. 

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