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Call Today: (714) 401-8707

Request An Appointment

Fill out the form below and we will contact you as soon as possible.

  • *Do not submit any Personal Health Information (PHI) on the form. Please contact our office to discuss your personal health concerns.
  • This document is for internal assessment only. You acknowledge that no patient-practitioner relationship has been established by submitting this document or providing any information through this website. If you have or suspect that you have a medical problem or condition, please speak with a qualified healthcare professional. If you think you are experiencing a healthcare emergency, you should call 911 or call for emergency services immediately.

Roasted Pumpkin Soup

Ingredients

2 ½ T. extra virgin olive oil, divided
1 pumpkin (about 2 lbs, or 3 cups canned pumpkin)
2 teaspoons Celtic Sea salt, divided
2 carrots, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled
1 teaspoon ground cinnamon
1 teaspoon fresh ground ginger
½ teaspoon ground allspice
1 bay leaf
3 cups vegetable broth
1 T. maple syrup or honey
½ cup unsweetened almond milk
¼ cup light unsweetened coconut milk
2 ounces prosciutto, cut into thin ribbons
2 T. sage leaves, chopped

Instructions

  1. Preheat oven to 400.
  2. Cut the pumpkin in half, remove seeds and stringy pulp.
  3. Sprinkle with ½ teaspoon salt and 1/8 teaspoon pepper and place cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 T. of olive oil.
  4. Place in the oven and roast for 45 min-1 hour until soft. Remove the pumpkin from baking sheet and set aside until cool enough to handle.
  5. Place the carrots, onions and garlic on the same baking sheet and roast for 15 minutes.
  6. In the meantime, heat 1-½ T. olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add vegetable broth, maple syrup, and vegetables. Bring to a boil and reduce heat, simmering for 15 minutes. Remove the bay leaf.
  7. Remove small portions of cooked mixture and puree in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode. Use care not to get burned.
  8. Return all blended soup to the pot and add 1-½ teaspoon Celtic Sea salt and 1/8 teaspoon white pepper. Stir in almond and coconut milk, turn heat to low and keep the soup warm while you fry the prosciutto and sage.
  9. Heat ¼ cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.
  10. Place in small bowls and garnish with prosciutto and sage.

Serves 6

Inspired by www.againstallgrain.com

Susan Pugach

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