Temperature’s going down. The weather’s cozy; hence, the soup season has officially arrived. It’s the time of the year to boost up our immune systems and eat healthier.
Also, with all the stressful happenings in the world, more than ever, this is the perfect time to recharge, rejuvenate, and renew our bodies – a detox. The good news is, this Detox Roasted Pumpkin Soup Recipe got you covered! Plus, it makes a great prelude to all the Thanksgiving food that we’re about to gobble up.
This creamy bowl of goodness infuses your body with powerful antioxidants for cellular clean-up, vitamins for nourishment & protection, and a low amount of carbohydrates, yielding a low-calorie yet nutrient-dense food. Our moms prodded us to eat pumpkin because it’s full of vitamin A that’s good for eyesight. Little did we know that it’s also the food for getting good skin and immunity.
This detox recipe is also fitting for weight watchers and those who simply want to get back on track with pristine health. Our physical bodies most likely need time reversals to slow down cellular wear out. Not to mention the natural physiological changes that could potentially cause diseases due to age, stress, and occupation. All the more, in these busy times, we need doable, palatable, healthy recipes! And, this Detox Roasted Pumpkin Soup Recipe just screams healthy and perhaps, necessity!
This version uses healthier ingredients like almond milk and extra-virgin olive oil. Oh yes, this recipe is gluten-free, vegan, and vegetarian!
Detox Roasted Pumpkin Soup
- 4 pounds pumpkin sliced into half-moon pieces, seeds removed
- 2 tablespoons extra virgin olive oil divided
- 2 sprigs fresh rosemary
- 2 medium onion peeled and diced
- 1 head garlic peeled and smashed
- 3 1/2 cups water divided
- 2 cups unsweetened almond milk
- Salt and pepper to taste
- Preheat the oven to 300ºF.
- Place the pumpkin into a roasting pan (no rack), sprinkle a tablespoon of EVOO, add in the rosemary, and roast for 15 minutes or until tender. Set aside to cool down.
- Once the pumpkin is cold enough to handle, remove the skin and cut it into cubes.
- Heat the remaining tablespoon of EVOO in a saucepot, then sauté onions and garlic for about 2 minutes or until fragrant.
- Add in the baked pumpkin and sauté for another minute or two. Pour in 2 cups of water and bring to a boil with the lid on. Simmer for 8 minutes and set aside to cool down.
- Transfer the mixture into a blender or food processor and blend until smooth. Put it back to the pot over medium-low heat and add the remaining 1 1/2 cup of water and unsweetened almond milk. Add salt and pepper to taste. Serve hot.
- This recipe can be served as a main course or a meal replacement. Simply double the serving size and consider the nutritional information doubled as well.
- You can also multiply this recipe and make it ahead of time. Store them in food-safe containers, freeze, or refrigerate for later consumption.
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