Well, it might not be the pumpkin season but enjoying it all throughout the year can help balance your blood sugar. It doesn't just add a creamy sweetness to soups, pies and breads; it gives you energy to spare as well. Thanks to the veggie's rich stores of lignans and ferulic acid, compounds that improve insulin sensitivity and cut fatigue-triggering blood sugar flux by as much as 50 percent. Here's a delicious soup for you to enjoy.
Ingredients:
6 cups chicken stock or 6 cups water and 1 chicken cube
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
salt
Directions:
1) Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2) Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3) Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
6 cups chicken stock or 6 cups water and 1 chicken cube
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
salt
Directions:
1) Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2) Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3) Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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