Most pumpkin soup recipes I read include dairy items, typically, high-fat dairy items. More and more, I’m hearing family, friends, members, neighbors, etc. telling me they have been diagnosed with various Western Diseases and now need a cardiac or diabetic diet. If this is you, or wish to add a heart- and diabetic-friendly dish to your next meal, look no further. I’ve tweaked the average pumpkin soup recipe just for you. 🙂
3 cups fresh Pumpkin Puree (your Seminole Pumpkin will work beautifully)
20-32 oz Chicken Broth (I use Wolfgang Puck Organic Chicken Broth, it’s low in sodium!)
1 small to medium Onion (finely chopped)
2 Garlic cloves (crushed)
1-2 TBSP Honey (optional) – The honey helps smooth out the flavor of the pumpkin giving it less of a ‘vegetable’ taste. If you are a severe diabetic, consider a sweetener.
dash of Thyme powder
1 TBSP oil of choice (Canola or Olive Oil are best for the heart)
Saute onion and garlic in oil until fully cooked. Add half of the broth and puree in blender or processor. Place mix back into soup pot or other suitable pan. Add remaining ingredients (except for honey/sweetener) and cook on medium-high heat for ~5 minutes. (Soup should boil for at least 3 minutes.) Add more broth if the soup is too thick. Add the honey or sweetener at the end. Serve after it cools down a bit.
Want to turn it into a chicken tortilla soup? Just add some chili pepper mix to the onions in the first step. (Add some shredded chicken at the end for fun.) Then serve it with tortilla chips.
It’s a versatile soup base… so have fun with it. Share your results with us by adding a comment. 🙂