Anti-Inflamatory Recipe: Pumpkin Soup

Anti-Inflammatory Recipe: Pumpkin Soup

Posted on 11/29/2012

Eating anti-inflammatory foods during the holidays can not only make you look better, but feel better as well. Our experts at Travaasa say that a great anti-inflammatory food to eat during the holidays is pumpkin (skip the sugar packed pumpkin treats, though). This healthy soup protects against inflammation, is low calorie, and tastes delicious!


  • 16 ounces of pumpkin or winter squash such as butternut (may be canned or freshly puréed
  • 3 cups of chicken broth
  • 1 large onion
  • 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 cup of light cream or whole milk
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • Greek-style plain yogurt for topping
  • Freshly ground black pepper
  • Sea salt to taste
  • Chopped pumpkin seeds


  1. In a large pot, heat olive oil and gently sauté onion and carrots until soft.
  2. Optional: Put vegetables and broth into a food processor or blender and blend until smooth.
  3. Return to pot.
  4. Add pumpkin and light cream or milk.
  5. Simmer uncovered for 10 minutes.
  6. Pour into soup crocks or soup bowls.
  7. Top with yogurt and chopped pumpkin seeds.

Pumpkin soup is one of those recipes that has many variations. While most people think of only classic pumpkin soup.