Peppery Pumpkin Soup
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
Warm and tasty winter soup with a bit of a bite. It’s packed with nutrients and sure to fill you up.
Ingredients
1 small Kabocha squash (green pumpkin)
1 small head cauliflower
2 medium turnips
1 large yellow onion
10 cups water
1 bay leaf
2 tablespoons black pepper or to taste
salt to taste
3 tablespoons canola oil
Directions
Cut pumpkin in half and discard seeds. Peel, then cut into 1/2” cubes. Slice turnips into 1/2” cubes as well. Core cauliflower and cut into bit-sized pieces. Mince onion; saute in canola oil until translucent. Add pumpkin and continue to saute for about 5 minutes. Incorporate the remaining ingredients. Bring to a boil. Cook until vegetables are soft.
Serves 6-8
Ingredients
1 small Kabocha squash (green pumpkin)
1 small head cauliflower
2 medium turnips
1 large yellow onion
10 cups water
1 bay leaf
2 tablespoons black pepper or to taste
salt to taste
3 tablespoons canola oil
Directions
Cut pumpkin in half and discard seeds. Peel, then cut into 1/2” cubes. Slice turnips into 1/2” cubes as well. Core cauliflower and cut into bit-sized pieces. Mince onion; saute in canola oil until translucent. Add pumpkin and continue to saute for about 5 minutes. Incorporate the remaining ingredients. Bring to a boil. Cook until vegetables are soft.
Serves 6-8
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
