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Healthy Pumpkin Soup
Eat,Orange,Recipes

Clean & Colorful Recipe: Healthy Pumpkin Soup From Gaea

With October here, it’s time to wrap up summer meals and prepare for cozy fall dishes (and all-things-pumpkin)! Soups are a fall staple, so why not switch up your typical Butternut Squash recipe with this healthy Pumpkin Soup Recipe that is delicious, festive, (and not loaded with fatty-creamy ingredients!)?

Healthy Pumpkin Soup

This pumpkin soup from Gaea is jam-packed with healthy ingredients such as veggies, extra virgin olive oil and ginger.

You know my goal is to help you live a Clean & Colorful lifestyle by adopting the 4 Universal Diet truths – right? Just in case you forgot, here’s a refresher:

The Clean & Colorful Solution:

  1. Eat more whole food.
  2. Eat all 5 colors every day.
  3. Have a juice/smoothie.
  4. Exercise at least 21 minutes.

This healthy pumpkin soup recipe helps you with the first two universal diet truths. I believe wholeheartedly that anybody can do those four things and everybody who does will in fact look better, feel better, naturally have more energy, decrease disease and probably even lose some weight! Everything new that I create in this world of wellness will help you do one of those four things on more days than you don’t. That’s my promise.

Healthy Pumpkin Soup Ingredients:

This soup makes 4 servings.

  • 4 cups pumpkin, peeled, seeded, and chopped
  • 1 cup red pepper, seeded and chopped
  • 1 cup zucchini, chopped
  • 1 cup yellow onions, chopped
  • 1⁄2 cup celery with stem, chopped
  • 6 to 7 tablespoons Gaea Sitia Extra Virgin Olive Oil
  • 1⁄2 cup toasted pumpkin seeds
  • 1 cup crumbled goat cheese (or hard cheese)
  • 2 teaspoons fresh grated ginger

Healthy Recipe Directions:

Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over
low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.

extra virgin olive oil

The P.D.O. region of SITIA in Eastern Crete is one of the most celebrated olive oil producing territories in the world. Since the Minoan era, almost 5000 years ago, the extended sunshine, the mountainous grounds and rich soils of Crete have provided a unique microclimate for the cultivation of olive trees. Obtained directly from handpicked renowned “Koroneiki” variety olives, this cold extracted superior category olive oil carries the unique combination of a harmonious taste with a fruity & slightly peppery aroma (MSRP $12.99) www.gaeaus.com.

Want more Clean & Colorful Recipes like this?

Get the new Clean & Colorful 28-Day Recipe Guide that is coming out in just a few short weeks as a part of my new on-line program. The program is stuffed full of 150+ recipes, meal plans, workout guides, coaching, camaraderie…everything you need to put clean & colorful living in the forefront of your life. Get the Free Jumpstart Guide here and get a few more details about the new online program and join the waitlist here!

Ready for a great day? Go do it!

Teresa Marie Howes, BS, CPT, HHP
Teresa Marie is a nutrition expert, fitness enthusiast and health coach. She is backed with a BS in Nutrition, an MBA, a CPT from ACE and 16+ years of experience in the weight loss and wellness space. She is the founder and lead contributor of this site and coaches clients across the globe on how to achieve better health and more happiness by implementing the 4 Universal Diet Truths of her Clean & Colorful Concept.

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