With the weather turning cold, a hearty, warm soup seems to be in order. I absolutely love pumpkin, in all forms and fashions and this is by far my favorite soup. It’s a little spicy, perfect for the Autumn season, it’s warming, and filling.
Now, I like my soup a bit thicker so I double the amount of pumpkin called for in the recipe below and I use a spicy sausage, because I am spicy that way ;). This soup is especially wonderful because it’s both gluten free and dairy free. Try it out and let me know what you think!
Pumpkin is a delicious nutritional find. This gourd is low on the glycemic index, which means it won’t negatively affect your blood sugar and it’s mildly anti-inflammatory so it will help some of those nasty inflammatory conditions that are so common. Pumpkin is chalk full of vitamins like Vitamin A, Vitamin C, Thiamin (B1), Riboflavin (B2), Niacin (B3), B6, Vitamin E, and Folate. The minerals will not be outdone in this gorgeously colored jewel as it has Iron, Magnesium, Phosphorus, Potassium, Copper, and Manganese. As if that weren’t enough, it’s also high in fiber and pumpkin seeds are often used medicinally for conditions such as Benign Prostatic Hypertrophy (PBH). Pumpkins certainly aren’t just for Jack-O-Lanterns anymore.