Halloween Herbal Carrot Pumpkin Soup
By Marilyn Zink
Are you looking for a nutritious, delicious and simple soup you can make?
One that will chase away the chills of fall and make supper simple? Halloween can be a busy time with all the little ghouls and goblins coming to your door looking for treats.
It can often make it difficult to get dinner prepared and eaten. Well, this simple but delicious soup will make it easy on you. Prepare it ahead of time and all you need to do is heat and eat, along with some crusty bread accompanied by a healthy green salad. Following then is the recipe, one that even fussy teenage boys who don’t like carrots will appreciate. :>)
Carrot Pumpkin Soup
1 onion, diced
1 garlic clove, minced
3 carrots, chopped
1 can pureed pumpkin
3 cups chicken soup stock
1-2 cups soymilk or almond milk
1/2 tsp. cumin
1/2 tsp. ginger
1/2 tsp. ground mustard
1 tsp paprika
olive oil
Put oil in soup pan, enough to cover the bottom. Saute onion and garlic for 5 minutes, added cumin and ginger, then saute another 5 minutes.
Then add carrot and chicken soup stock and bring to a boil. Turn heat down to simmer and add ground mustard and paprika.
When the soup is cooked enough that carrots are soft (about 20-30 minutes), cool soup slightly, then puree in batches.
Next, put pureed soup back in pan and add pureed pumpkin and soy or almond milk. Heat the soup until it is warm enough to heat. If it is too thick, you can thin it by adding more of your favorite milk until it is the consistency you like. Enjoy!
Note: You may also wish to cook fresh pumpkin, just ensure you are using a pumpkin for eating. The pumpkins that are carved for Halloween are often not suitable for eating. Now if you didn’t like pumpkins, an alternative is to just eat the soup the way it is, as it still tastes delicious. Yummy enough for fussy kids. Then maybe your kids will be saying, “Mom, can I have that punkin soup.”
