08.03.07
Curried pumpkin soup
Pumpkin
It’s not just for pie: pumpkin is one of the best sources of carotenoids, antioxidants that reduce the risk of cancer. Like sweet potatoes, carrots, butternut squash and other orange-red vegetables, pumpkin is rich in disease-preventive beta-carotene. “And pumpkin is also one of the highest sources of alpha-carotene, a powerful member of the carotenoid family that’s inversely related to cataract formation and boosts immunity,” Pratt says. How to eat more: Serve warm pumpkin puree with maple syrup and finely chopped pecans; make a simple pumpkin soup with pumpkin puree, vegetable or chicken stock, onions, black beans, cumin and cilantro.
So I put a can of pumpkin into a sauce pan, added enough chicken stock to make it soupy, then added a little whole milk, crushed red pepper, hot curry powder, splash of Worcestershire, minced garlic, chopped onion, and some yam chunks from TJ’s. Once the yam is cooked, I’ll stir in some black beans, and presto! Dinner.
