If you’re not the pumpkin or apple picking type, a trip to the farmers’ market can get you in the fall mood just as easily. While there are plenty of fall produce to choose from, limit yourself to three on your next visit – that’s all you need to make my healthy pumpkin soup recipe.
Health benefits of pumpkin soup.
The green powder contains a blend of organic ginger, turmeric and cinnamon. This trio of typical fall spices is combined with digestive enzymes, which strategically help break down food and improve nutrient absorption while supporting gut health and digestive function.
This creamy vegetable soup is also rich in natural fibre, such as organic cruciferous vegetables, as well as prebiotic fibre (hello flaxseed), and probiotics to nourish the gut microbiome* Specifically, it contains strains of Lactobacillus and Bifidobacterium, which have been shown to provide beneficial microbes to support gastrointestinal function*.
In this delectable soup, the warm orange hue of the pumpkin and carrots comes from beta-carotene, a powerful carotenoid and form of vitamin A. This antioxidant helps promote oxidative balance in the body, playing a role in overall immune function and even eye health*.
Yes, all these benefits with just five ingredients and three simple steps. Here’s more information on how to make it.
5-Ingredient Pumpkin Soup Recipe
Ingredients
- ½ pumpkin (or butternut squash), peeled and chopped
- 1 carrot, chopped
- 1 onion, diced
- 1 cup bone broth
- 1 to 2 tbsp. mbg organic veggies+
- Optional: Add Himalayan sea salt and a drizzle of extra-virgin olive oil on top.
Method
- Steam all 3 vegetables together.
- Add to a pot of hot bone broth and mbg organic veggies+.
- Blend together, using an immersion or a standard blender.
