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Fuhrman Apple Pumpkin Soup(trying to use up some cupboard things)

Saturday, April 26, 2014

Apple Pumpkin Soup

Serves: 4

Preparation Time: 30 minutes

Ingredients:

1/4 cup water
1 small onion, chopped
1 teaspoon minced fresh ginger root
3 cups water
3 tablespoons Dr. Fuhrman's VegiZest
2 medium apples, peeled, cored and diced
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg, or more to taste
1 1/2 cups pumpkin puree
3/4 cup raw cashews, reserving 1/4 cup for garnish
1/4 cup soy milk
4 packed cups organic baby spinach

Instructions:
Saute water, onion, and ginger in medium saucepan until soft.

Combine water & VegiZest with a wire whisk. Add along with apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.

Stir in pumpkin until smooth and heat another ten minutes.

In a blender, puree half of the mixture along with the cashews until smooth and return to the pan.

Stir in soy milk and spinach. Allow spinach to wilt and serve with reserved chopped cashews sprinkled on top.

Note: This is a light and rather elegant soup that makes a great fall dish.


Per Serving:

CALORIES 307; PROTEIN 13g; CARBOHYDRATES 37g; TOTAL FAT 16g; SATURATED FAT 2.9g; SODIUM 80mg; FIBER 7.8g; BETA-CAROTENE 10044ug; VITAMIN C 22mg; CALCIUM 103mg; IRON 5.9mg; FOLATE 91ug; MAGNESIUM 163mg; ZINC 2.5mg; SELENIUM 8.5ug
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  Member Comments About This Blog Post:

NANCYPAT1 4/27/2014 12:21AM

    hmmmm - never had pumpkin soup

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2HAMSDIET 4/26/2014 11:16PM

    emoticon

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ARTJAC 4/26/2014 7:23PM

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IMAVISION 4/26/2014 6:42PM

    Sounds absolutely mouthwateringly delicious!

Thank you for sharing with us --- I know this will be prepared in the Vision kitchen here in "Visionville USA".

Thank you for taking the time to post this.

God bless!

Ima


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GERIKRAGH 4/26/2014 2:53PM

    We are almost out of pumpkin season.

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