Friday, January 6, 2012

Fantastic Foodie Friday~ Cancer-Fighting Spicy Pumpkin Soup

Ok, for those of you that have been following this blog for any amount of time.  You know that I have tried to provide recipes that were basically "Clean Eating".  Trying to get rid of all of the extra fats and ingredients that were not going to lend to getting lean & consequently helping you, get healthy.  I picked recipes that were full of flavor and I thought you might enjoy.  Going into this New Year I am going to change things up a little.  I am going to pick out recipes not only for the reasons I had before, but ones that actually might help you to fight off cancer!  ( And really?!?  Who wouldn't find that to be a priceless gift in it self? ) They may not always be able to fit in both of the categories, but I will do my very best to make sure that they stay within reason...  I hope that you will let me know what you think and if you actually make the recipe, leave me a comment & let me know how it turned out!  Here is hoping that you have a very Happy & Healthy 2012!  

The secret ingredient in this soup is antioxidant-rich pumpkin. The beta-carotene it contains can block the growth of cancerous cells. Easy to make, this curried soup will keep you warm through the winter months.


4 shallots, minced
2 tsp unsalted butter
2 garlic cloves, minced
1 tsp ginger, minced
2 tbsp curry spice 
2 tsp kosher salt
1 tsp chili sauce
2 (15-oz) cans pumpkin
3 1/2 cups water
2 cups reduced-sodium chicken broth
1 can unsweetened coconut milk (not low-fat)

Sauté shallots in butter until they are softened. Add garlic cloves, ginger and curry spice. Stir in the kosher salt, water, pumpkin, broth and coconut milk. Simmer uncovered over low heat for 30 minutes.

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