Saturday, November 3, 2018

Chipotle Spiced Pumpkin Soup

It's that time of year, when the days shorten and the nights get cooler. Soups are nourishing and comforting and make great leftovers, Heres a nice recipe for a chipotle spiced pumpkin soup. Also in Other exciting news I am working as a registered dietitian again, I joined Debra Benfield an amazing and experienced dietitian with a private practice, Here are the details - Body in Mind Nutrition. Its lovely to work again after being home with the kids for the past 10 years, I was nervous but great to learn new things and support folks in their journey to health and peace with food.


  • one small pumpkin. 
  • one carton of vegetable stock.
  • 1/2 a red onion diced.
  • 2 gloves of garlic chopped.
  • salt and pepper to taste.
  • 1/2 teaspoon of chipotle pepper, 1/4 teaspoon of cumin, a sprinkle of red pepper flakes.
  • a handful of fresh cilantro. 
  • 2 small sweet potatoes 
  • 2 small carrots, chopped.
  • a dash of olive oil and balsamic vinegar for the roasting of the pumpkin.

  1. heat the oven to 400 degrees, slice the pumpkin into slices and add to an oven proof dish, drizzle with olive oil, balsamic vinegar and salt and pepper, roast for 30-40 minutes until soft. 
  2. meanwhile heat a little olive oil, sauté the onions and garlic for 7 minutes add the spices and the chopped pumpkin, carrots and sweet potato with the vegetable stock.
  3. allow to simmer for about 20 minutes until the vegetables are cooked then blend. 
  4. add water as needed for desired consistency and return to the stove, add a little fresh chopped cilantro and simmer 5 minutes.
  5. enjoy.

Its a lovely gift to be working again and wearing my dietitian hat. 

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