Updated: Nov 9, 2021
Yesterday and today have been cooler in North Texas where we live. This is an odd phenomenon--already getting cool and it's still September in Texas?! Usually, September is one of the hottest months of the year. BUT I ain't lookin' that gift horse in the mouth, and I will be grateful and thankful for having to get out my cozy slippers this morning!
For lunch today, I felt like whipping up some yummy pumpkin soup that I made a lot in the winters that I lived in the UK. It's really easy and quick to put together. It makes two or three servings so you can have some either for you and your kiddos or just yourself for a few lunches.
Here is the write up of the recipe:
Warm and Cozy Pumpkin Soup--FP/S
1 can of pumpkin
1 cup of chicken stock or bone broth
1 cup of water
1/4 tsp of turmeric
1 tsp medium curry powder
1/4 tsp paprika
You could also add in some cayenne or some chili powder, but I didn't in this recipe.
5 big pinches of mineral salt
1 scant doonk of THM stevia
1 tbl of heavy whipping cream (can add more, but this takes it out of FP)
Put all ingredients into a small to medium sized pot and whisk well. Heat up to simmer and let heat through until nicely warm. Add more salt to taste.
Serve with a piece of on-plan sourdough or sprouted bread, some non-starchy veggies, and some whey protein almond milk and you're all set for a delicious, snuggly, cozy lunch that's perfect for a cloudy day!
The soup alone is a THM Fuel Pull as written by the recipe and used for three servings. If you used it only for two servings or added more cream that pops it slightly over into S territory.
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