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This easy and delicious Vegetable Pumpkin Soup is perfect for a fall meal. Feel free to add other veggies, pasta, or legumes for a more robust soup.
1 Tbs. Olive Oil
1 medium onion, chopped.
3 cloves garlic, minced.
1 stalk celery, chopped.
1 medium potato scrubbed and chopped.
1 medium carrot washed and chopped.
1 medium zucchini, chopped.
1/4 cup fresh basil, chopped.
2 Tbs. fresh parsley, chopped.
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
3 cups vegetable broth or 3 cups water plus 1 vegan bouillon.
1/2 cup coconut milk
1 (15-ounce) can of pumpkin puree
1/4 tsp. Cayenne pepper
1/2 tsp. salt or seasoned to taste.
Heat oil in a large pot over medium-high heat, add onion and cook until soft, about 2 minutes.
Add garlic and celery and stir and cook until fragrant.
Add potato, carrot, zucchini, basil, parsley, thyme, and stir.
Add vegetable broth, coconut milk, and pumpkin puree. Bring soup to a boil, then reduce heat and simmer for 20 minutes or until it has reached the desired thickness.
Add cayenne pepper and salt to taste. Serve.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More