Anti-Inflammatory Recipe: Pumpkin Soup
Posted on November 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
- In a large pot, heat olive oil and gently sauté onion and carrots until soft.
- Optional: Put vegetables and broth into a food processor or blender and blend until smooth.
- Return to pot.
- Add pumpkin and light cream or milk.
- Simmer uncovered for 10 minutes.
- Pour into soup crocks or soup bowls.
- Top with yogurt and chopped pumpkin seeds.