ROASTED PUMPKIN SOUP

How To, Meal Planning, Recipes, Veggie of the Month
There is nothing more soothing than a wonderful squash soup on a chilly fall day. I usually tend to pick butternut squash as my base squash but this year I tried out some different recipes using pumpkin. Since it is only here for a short amount of time it feels like a special event when making it.  With as many food allergies as I have, I tend to look at recipes as a guideline rather than a rule. This recipe is loosely taken from, "The Martha Stewart Cookbook".  Instead of half-and-half and sour cream I used coconut milk. I also roasted the pumpkin and carrots to add a little more flavor. Pumpkin is bland it needs all the help it can get! This is really a base soup that other…
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Pumpkin Pie Protein Shake

How To, Meal Planning, Recipes, Veggie of the Month
Pumpkin became our obvious choice October’s vegetable of the month. Mmm, pumpkin spice lattes and breads.  Pumpkin waffles from Trader Joes and of course, pie with pumpkin ice cream no less.   That's all well and good, however, in our quest to get folks eating vegetables in a healthy way, this  one is too often simply associated with lists like the one above.  In reality, Pumpkins are a great base for healthy eating.     While containing not a lot of calories it's packed with nutrients. In fact in 1 cup of cooked pumpkin there are only 49 calories but it has 245% of the recommended daily intake of vitamin A, 2 grams of protein, and 3 grams of fiber.  The high amounts of beta carotene that converts to vitamin A in our…
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