Meal Menu Idea:
Roasted Turkey Breast
Mexican Pumpkin Soup
Salad of Mixed Greens & Homemade Vinaigrette
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| Photo credit: cltampa.com |
MEXICAN PUMPKIN SOUP
Paleo / Whole 30 compliant
olive oil
2 cloves garlic, minced
1 Tablespoon fresh ginger, finely grated (use a microplane)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon dried red pepper flakes, crushed
4 cups fresh baked pumpkin
or 2-14oz. cans organic pumpkin puree (with no extra ingredients)
2+ cups organic chicken broth
1 (14oz.) can organic coconut cream or milk
* In a medium, cast iron or stainless steel stock pot cook onions & 1 Tablespoon olive oil over medium low heat until softened and browned; 10-15 minutes.
* Add garlic and ginger, continue cooking 5 mins. longer.
* Add spices, pumpkin and chicken broth. Blend well.
* Reduce heat and simmer, partially covered for 30 minutes or longer. Stir occasionally.
* Using an immersion blender, submerge the blade and carefully blend until smooth.
* Serve piping hot; garnish with a sprinkling pepitas. Serve with roasted turkey.
** Pumpkin soup, even after blending may have some 'bony bits' of vegetable fibers. The bits of fibrous vegetable add character to the soup!
* Store leftovers in glass containers; individual portions for 'Grab-n-Go' meals the next day.
Taste. Enjoy. Pass it on!