Quick-and-Easy Pumpkin Soup
Published December 14, 2012 | Written by James Schend
Pumpkins are an excellent source of beta-cryptoxanthin, a powerful anti-inflammatory. Pair that with ginger, and you have a potent recipe for arthritis relief. Serve this with a fresh green salad for a healthy lunch or as the first course of a holiday dinner.
Cooking tip: Arthritis-fighting food: pumpkin (beta-cryptoxanthin), garlic, and ginger
| Nutrition Facts | |||||
| Serving size: | 1¼ cups | ||||
| Calories per serving: | 120 | ||||
| Total Fat 4.0g | 6% | ||||
| Cholesterol 11mg | 4% | ||||
| Sodium 700mg | 29% | ||||
Ingredients
- 1 cup chopped onion
- 1 1-inch piece gingerroot, peeled and minced
- 1 clove garlic, minced
- 6 cups vegetable stock, divided
- 4 cups pumpkin puree
- 1 teaspoon salt
- ½ teaspoon chopped fresh thyme
- ½ cup half-and-half
- 1 teaspoon chopped fresh parsley
Step by Step:
- In a large soup pot over medium-high heat, cook onions, garlic, and ginger in ½ cup vegetable stock until tender, about 5 minutes.
- Add pumpkin, remaining 5½ cups stock, salt, and thyme. Cook 30 minutes.
- Using a handheld blender, puree soup until smooth.
- Remove soup from heat and stir in half-and-half. Serve sprinkled with chopped parsley.