Cool weather comfort food at its best!

Years ago, I found this delightful recipe on the Wood Wife’s Journal, and we’ve been making it or variations of it ever since!

First, I’ll give our old family favorite cream of pumpkin recipe, and then 4 other pumpkin or squash-based soup variations that you will want on your go-to fall recipe list.

And I just have to put this out there, each of these soups would each be a great Thanksgiving starter. They’re quick and they’re easy to make and use minimal and HEALTHY, ingredients. I mean, look at those colors …it doesn’t get much more festive… or pretty! Also perfect for packing up a thermos as a hearty lunch for an fall picnic, to send to work with your husband or to encourage a sick friend instead of the usual chicken noodle soup!

These nutritious and filling soups have it all. The creaminess, the color, the textures, everything – they’re all fabulous and ones we keep coming back to.

Low-Carb, Even!

A wonderfully versatile fruit (uh, yes, I checked!) with seemingly no bounds, this low-carb soup showcases just how delightful, and blood sugar-friendly pumpkin/squash can be! Trim Healthy Mama-friendly, meaning it can be used in S (Satisfying), E (Energizing), or FP (Fuel Pull) settings because it’s low in both carbs and fat, pumpkin is an essential part of healthy weight control!

There’s nothing so rich and warming as a hearty bowl of this nutritious hot soup on a chilly autumn day! So pull up a chair here at my table and share a hearty cup or bowl (or two) and visit with me.

Cream of Pumpkin Soup: 

Ingredients and Directions

In a large pot over medium heat, sauté for 5 minutes.

• 3 TBSP olive oil – OR – 3 big dollops of virgin coconut oil

• 1 large onion, chopped

• 1 carrot, diced

• 1 large red bell pepper, chopped

Add to pot and sauté 5 more minutes

• 2 garlic cloves diced

• 1 and 1/2 pound pumpkin-peeled, seeded and cubed

Cook’s note: If you are using canned pumpkin, just add (2) -15 ounce cans in this next step.

Add to pot and bring to boil.  Cover, reduce heat and simmer until pumpkin is tender.

• 1 cup baking potato, peeled and diced

• 5 cups chicken broth or broth of your choice

• 1 TBSP white wine or cider vinegar

• 1 strip orange zest or 1/4 cup orange juice

• 1/8 tsp dried thyme

• 1 bay leaf

• dash ground cloves or allspice

• 1 tsp Himalayan pink salt

Remove from heat 

• Remove orange peel and bay leaf.

• Puree with hand (stick) blender right in your large pot.

Stir in cream just until heated. Taste and add more salt if needed.

• 1/2 cup heavy cream or coconut milk

Be an artist and create a pretty design with sour cream or swirl with coconut milk!

Garnish with apple slices and wedges of hearty crusty bread.

Bon appétit!

Now for 4 more delicious fall soup ideas…

1. Curried Butternut Squash Soup

Get the recipe at Little Spice Jar.

It doesn’t get any easier than this—just toss all the ingredients in your slow cooker or Instant Pot and let the magic happen.

2. Quinoa and Black Bean Pumpkin Soup {Gluten-free, Vegan}

Find the recipe at Avocado Pesto.

This soup gets plenty of creaminess the healthy way from avocados and pumpkin.

3. Moroccan Butternut Squash and Goat Cheese Soup

Get the recipe at Half Baked Harvest.

Warning: You are going to want to lick this bowl clean.

4. Roasted Butternut Squash Soup

Find the recipe at The Food Charlatan.

Roast your fall veggies first, and you’ll find the chopping becomes so much easier (and the dish that much more flavorful!).

“Let them give thanks to the LORD for his unfailing love and his wonderful deeds for mankind, for he satisfies the thirsty and fills the hungry with good things.” ~Psalm 107: 8-9

***For the Full Spike Protein Protocol to protect from transmission from the “V” and to help those who took the “V”, go here.

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