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Pumpkin Soup and Salad
Prep Time:
15
minutes
minutes
Cook Time:
3
hours
hours
Total Time:
3
hours
hours
15
minutes
minutes
Course:
Lunch
,
Main Dish
Cuisine:
Salads
,
Soups and Stews
Recipe Type:
90/10 Paleo
,
90/10 Regular
,
90/10 Slow Cooker
,
90/10 Vegan
,
90/10 Vegetarian
Author:
Heidi Boortz
Servings :
8
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Ingredients
Soup Ingredients
2
pie pumpkins
halved and pulp and seeds removed
32
floz
vegetable broth
Salad Ingredients
3
cups
mixed salad greens
1/4
cup
carrot
shredded
1/4
cup
cucumber
chopped
1/4
cup
red bell pepper
sliced
1/4
cup
sprouts
(like radish, alfalfa, or broccoli)
1/4
cup
tomato
chopped
1/4
cup
jicama
chopped
Fresh herbs
(like basil, cilantro, parsley, dill)
1/4
cup
toasted seeds and nuts (like cashews)
(like cashews, pecans, pumpkin seeds, or sunflower seeds)
Creamy Garlic Dressing Ingredients
1/2
cup
extra virgin olive oil
1/4
cup
apple cider vinegar
1
Tbsp
bottled minced garlic
3
Tbsp
lemon juice
2
Tbsp
fresh parsley
chopped
1
tsp
salt
1/2
tsp
Dijon mustard
1
Tbsp
honey
raw, unfiltered, or raw agave nectar
Instructions
Soup Directions
Place the pumpkin halves in a slow cooker with 1/2 cup water.
Cook on high 2.5 hours or until pumpkin is soft.
Scoop half the meat out of the shells, add to a blender with half the broth.
Blend on high until smooth.
Repeat with other half.
Serve hot.
Salad Directions
Mix together salad ingredients to make a large tossed salad.
Dress with Creamy Garlic Dressing (see below) or other 90/10 approved dressing
Creamy Garlic Dressing Directions
Place all ingredients in blender and blend on medium high for 30 seconds or until well mixed.
Store excess in airtight container in refrigerator.
If dressing solidifies when cold, let sit at room temperature until liquid, then stir.
Makes 8 to 10 servings.
Notes
For the Soup: An immersion blender works too if you have that, then you don’t have to do it in batches