Easy pumpkin soup
Get your dose of carotenes with a beautiful bowl of soup.
3 lb pumpkin
3 cups chicken stock
1 onion, chopped
3 garlic cloves, roasted
Preheat the over to 400˚ F.
Cut the pumpkin in half and roast it for 45 minutes.
Scoop out the seeds and set them aside.
Put the pumpkin into a blender along with the roasted garlic, onion and chicken stock. Mix to your desired consistency.
(Recipe and picture from
Chef MD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by John La Puma, M.D. )