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Creamy Pumpkin Sage Soup
Creamy Pumpkin Sage Soup

We like to stick to a light soup for our pre-feast holiday meals. It takes the guesswork out of what to eat while you’re working to get your big meal together for later. So today we’re sharing one of our favorites: Creamy Pumpkin Sage Soup.

Bursting with rich flavor and a smooth creaminess, this soup will warm your belly and enliven your taste buds just in time for the crisp fall weather.

You might even want to add this to your menu instead of eating it beforehand. It’s sure to impress your guests and they’ll never know it’s good for them!

Pumpkins boast the antioxidant, beta-carotene because of their orange color, which has been shown to play a role in cancer prevention and glowing skin (say goodbye to those unsightly blemishes). According to the National Institute of Health, food sources of beta-carotene are even more effective than supplements.

So grab yourself a spoon and enjoy!

Do you have a pumpkin recipe you’d like us to makeover? Please post on our Facebook page or in the comments section below and we’ll wave our magic Conscious Cleanse veggie wand to make it healthy and delicious for you.

With sweet pumpkin goodness,

Jo and Jules

Creamy Pumpkin Sage Soup

Yield: 8 servings

Ingredients:

2 pumpkin pie pumpkins* or 5 cups canned pumpkin
1 TB. coconut oil
¾ cup shallots, diced
3 garlic cloves, chopped
4 cups organic vegetable broth
1 TB. fresh sage, chopped
Sea salt and pepper to taste

Instructions:

Pre-heat oven to 400°F. Using a sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet. Bake for 1-1/2 hours until pumpkin edges are slightly brown. Using a large metal spoon, scoop cooked pumpkin flesh into a bowl.

In a large pot over medium heat, sauté coconut oil and shallots for 4-5 minutes until tender. Stir in garlic and cook an additional minute. Stir in pumpkin flesh, vegetable broth, sage, salt and pepper, bring to a boil, reduce heat to low, and simmer covered for 15 minutes. In a blender, and working in batches of no more 2 cups, purée soup. Return soup to the pot, and heat through. Season with additional sea salt and pepper as needed. Sprinkle with sage. Enjoy!

*I bought two sweet pumpkin pie-specific pumpkins at my natural grocery store. These pumpkins will be much smaller than your typical carving or decorative pumpkins.

Jo Schaalman and Jules Peláez are co-authors of two books The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life and their brand new The Conscious Cleanse Cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.


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