couscous · pumpkin · soup · sweet potatoes

Pumpkin Soup

Fall is all about pumpkin. Pumpkin coffee, pumpkin cake, pumpkin scones, pumpkin candy … I need my pumpkin fix in a healthier way!

After two weeks of being sick + a week of travel for work I felt undernourished.  This comes from a combination of not eating while sick and then overeating on the wrong foods while on travel.

My mum made some pumpkin soup the other day and it sounds delicious so I thought I’d give it a try and I used only what I had in the house.
Hearty pumpkin soup with chicken broth beans and vegetables

  • 15 oz can pumpkin puree (the stuff you use for pumpkin pies)
  • 1/2 carton of chicken broth (organic from Costco — love it!)
  • 3 sweet potatoes – cubed
  • 3 potatoes – cubed
  • 1 onion – chopped (not too small)
  • handful of fresh green beans cut in half
  • 1 can black beans
  • 1/2 cup couscous (barley is also another great option — better IMO)
  • Lots of spices (whatever you want!) – salt, pepper, garlic, turmeric, parsley, basil, sage
Boiled the potatoes in water for about 15 minutes before adding everything else.  Let it simmer for another 30 minutes or so. Makes a ton of servings.  So many in fact that it may go bad before I can eat it all!
Hearty Pumpkin Soup

Great hearty soup.  It reminds me of split pea soup.  When I reheat bowls I have to add a bit of water (or chicken broth) to thin it out some … otherwise you can enjoy it like stew.  Your preference!

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