Lunch: Spiced Pumpkin Soup

This recipe includes superfoods such as:

Cinnamon

Health benefits of Spiced Pumpkin Soup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 cups Chicken Broth
1 cup Pumpkin Puree
4 tbsp. Butter
1/4 medium Onion, chopped
2 cloves Roasted Garlic, minced (recipe here)
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Freshly Minced Ginger
1/4 tsp. Cinnamon
1/4 tsp. Coriander
1/8 tsp. Nutmeg
1 Bay Leaf
1/2 cup Heavy Cream
4 slices Bacon
~3 tbsp. Leftover Bacon Grease (from the bacon)

Optional:
Freshly Grated Parmesan
2 tbsp. Sour Cream (per serving)

Instructions

1. In a large saucepan over medium-low heat, add butter and let it melt completely. You want it to darken into a golden color.
2. Dice the 1/4 medium, mince the 2 cloves of roasted garlic, and mince 1/2 tsp. fresh ginger.
3. In a small container, mix together all of your spices so you have them together. 1/2 tsp. Salt, 1/2 tsp. Pepper, 1/2 tsp. Freshly Minced Ginger, 1/4 tsp. Cinnamon, 1/4 tsp. Coriander, 1/8 tsp. Nutmeg, and 1 Bay Leaf.
4. Once the butter has turned a dark golden color, add onion, garlic, and ginger to the pan and stir well. Let this saute for about 2-3 minutes or until onions start to go translucent.
5. Measure out 1 cup of pumpkin puree and set aside.
6. Once onions are translucent, add spices to the pan and let cook for 1-2 minutes.
7. Add pumpkin puree to pan and stir into the onions and spices well.
8. Once the pumpkin is mixed well, add 1 1/2 cup chicken broth to the pan. Stir until everything is combined.
9. Bring to a boil and then turn to low, let this simmer for 20 minutes.
10. Once simmered, use an immersion blender to blend together all of the ingredients. You want a smooth puree here so make sure you take your time. Cook for an additional 20 minutes.
11. In the mean time, cook 4 slices of bacon over medium heat. Use a grease catcher to keep the mess off of your stove-top.
12. Once the soup is ready, pour in 1/2 cup heavy cream and the grease from the cooked bacon (this should be around 3 tbsp.) mix well.
13. Crumble the bacon over the top of the soup. Optional: Serve with chopper parsley and 2 tbsp. sour cream.

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