Creamy Kid-Friendly Pumpkin Soup

This recipe combines some of my favorite ingredients: pumpkin, coconut oil and tumeric.  Tumeric is one of my all-time favorite spices as it is great at reducing inflammation and boosting mood.

Servings:

6 servings

Prep Time:

15 min

Cook Time:

25 min

Good For:

Lunch & Dinner

About This Recipe

 

By: Michelle Savard

Anyone else have trouble getting their loved-ones to eat vegetables? This luscious, sweet flavored soup provides you with immune boosting minerals while tantalizing your taste buds.  Pumpkin is a rich source of non-grain carbohydrate, the lentils are a good source of protein therefore you can easily eat it on its own for a complete meal.

pumpkin soup

Ingredients

  • Pumpkin 0.5 kg
  • Leak 2
  • Fennel 1 large
  • Leafy greens (spinach, kale)
  • Red lentils 1 cup (190 g)
  • Garlic 2 cloves
  • Broth
  • Coconut oil 1 tbps
  • 1 tbsp turmeric
  • Pepper to taste

This soup is super easy to make, it is one of my winter staples that I usually make in large quantities and freeze a portion.  Every time my youngest eats this soup he tells me that it taste like muffins;)

pumpkin
emersion blender

Step by Step Instructions

Step 1

Chop up all vegetables

Step 2

In a large sauce pan heat coconut oil and fry garlic, leak and fennel until soft

Step 3

Add broth, spices, pumpkin and cook on low heat for 10 minutes

Step 4

Add leafy greens and cook for another 10 minutes

Step 5

Once all vegetables are soft take off heat and blend with a hand emersion blender until smooth

Step 6
Serve and enjoy!  

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