Recently one of my dear friends, Dan Buettner, wrote a book called The Blue Zones Kitchen. It quickly made its way to the New York Times best-seller list and is now a staple in our home and kitchen. The idea? If you want to live to 100 you need to eat like people who have lived to 100. This means cooking without much sugar or meat, eating your veggies and whole grains, and cutting out processed junk food. (He also recommends a glass or two of red wine a day. I’m just saying).
This week I want to give you the perfect cold weather recipe: cream of pumpkin soup. Cream of pumpkin soup is hearty and delicious and will keep you warm during these winter months. It’s a crowd-pleaser and even kids love it. You will be amazed at how simple this recipe is to make and I guarantee it will have you coming back for more.
Cream of Pumpkin Soup
- ½ pound acorn or butternut squash, peeled, seeded, and cut into large chunks
- ¼ cup chopped leaks (or onion)
- 1 tablespoon vegetable oil
- 1 ¾ cups unsweetened soy milk
- 1 teaspoon cumin seed
- 1 teaspoon dried turmeric
- 1 teaspoon salt, plus more if needed
- Place a steamer tray into a pot with about 2 inches of water. Bring water to a boil and steam squash until soft, about 15 minutes.
- In a soup pot, stir-fry leeks in vegetable oil until soft but not browned, about 3-4 minutes.
- Add soy milk, steamed squash, and spices and simmer for 15 minutes.
- Blend all together with an immersion blender or in a food processor (in batches, if necessary) until smooth. Add salt to taste.
This recipe won’t disappoint. I’m so proud of Dan and grateful to him too for writing this book. These recipes are designed to promote health and longevity and they do so in a way that is delicious and accessible. For more recipes purchase Dan’s book here: https://www.bluezones.com/blue-zones-kitchen.
As always, for any Top Practices related questions check out our website at www.toppractices.com.