“Warm & loving character like a warm and loving soup is usually homemade.” –The Tao of Selena
Autumn in a Pot Soup Recipe
Vivid fall color, delicious, easy-to-make, and full of anti-oxidants and Vitamin A
2 cups pumpkin (you can use 1 can of pumpkin, but make sure it is pure pumpkin and not the kind used for pies)
2 cups each of: carrots, butternut squash, and sweet potato
6 cloves of garlic
Extra virgin olive oil
1/2 cup orange juice
Stock: Vegetable, chicken, or beef, or water (enough to cover all the vegetables once in the pot)
1/2 tsp. ground turmeric
1/2 tsp. ginger
salt & black pepper to taste
Your choice and you can use your imagination:
Roasted pumpkin seeds
Any of your favorite nuts or seeds
Drizzle with Greek yogurt, plain yogurt, or sour cream
Preheat oven to 450 F
Peel and chop the vegetables (about 2 inch pieces)
Leave the garlic whole
Lay vegetables and garlic on a baking sheet and drizzle with Extra Virgin Olive Oil
Roast for 30 – 40 minutes (until you can pierce them easily with a fork)
In a large pot, add all the roasted vegetables, then add your stock (or water). Add enough just to cover all the vegetables.
Add the seasonings (turmeric, ginger)
Simmer for one hour.
Stir in the orange juice, and taste. This is where you would add salt and pepper to your taste.
Stir and simmer for 30 minutes.
Using a Vita-Mix, or Blender, or hand blender, blend the soup to a creamy consistency.
Top with your favorite toppings, and serve with crusty bread.
As you can see, it’s a very flexible and forgiving recipe.
If you have any questions about this recipe, please comment here.