Lunch: Creamy Pumpkin Soup

Try this quick and easy Creamy Pumpkin Soup to start your fall dinner

This recipe includes superfoods such as:

Cinnamon

Health benefits of Creamy 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

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 inch chunk ginger, peeled and chopped
3 cloves garlic, chopped
2 (15 oz) can pumpkin puree
4 cups low sodium chicken broth
1/8 teaspoon cinnamon
1 dash nutmeg, freshly grated
1 cup whole milk
kosher salt
black pepper, freshly ground

Instructions

Heat the oil in a large saucepan over medium high heat. Add the onion, ginger and garlic and sauté until tender, about 5 minutes. Season the vegetables with salt and pepper. Stir in the pumpkin puree, chicken broth, cinnamon and nutmeg and simmer on medium heat for 15 minutes. Puree until smooth. Stir in the milk the last 5 minutes of cooking.

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