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pumpkin soup

Pumpkin Soup and Salad

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Author: Heidi Boortz

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
Tried this recipe?Let us know how it was!