It’s official—fall is here and it’s time for some comfort food, but not the kind that will sabotage all of your weight loss efforts. Whether you’re on a low carb diet, training for a marathon or using weight loss products to drop those extra pounds, it’s important to find healthy recipes that can help you reach your goals without leaving you feeling deprived.
This recipe for Pumpkin Soup with a Chipotle Twist is perfect for cooler fall nights. It’s light yet filling and loaded with nutritious benefits and a flavorful punch that the entire family will enjoy—it’s essentially comfort food without all the calories and fat.
Pumpkin is considered a fall superfood due to its heavy fiber content, which is a perfect component to a diet as it keeps you full and promotes healthy digestion. Pumpkins are rich in carotenoids such as beta-carotene, which converts to vitamin A—one cup contains over 200 percent of your daily intake and only 49 calories. Beta-carotene is essential for healthy eyesight and has been shown to help prevent cancer in an array of studies. Pumpkin is also rich in potassium, which helps reduce bloating and replaces electrolytes after a workout, and the amino acid tryptophan, which can boost your mood.
Try this flavorful, nutrient-packed recipe and let us know what you think! For more information on our weight loss products, click through.
2 cups pumpkin, pureed
2 tbsp Extra Virgin olive oil
½ cup scallions, diced
1 garlic clove, minced
1 Tbsp chipotles in adobo sauce
1 tsp pumpkin pie spice
1 tsp ground cumin
½ cup heavy cream
4 cups low sodium chicken broth
2 tbsp aged Balsamic vinegar
Himalayan sea salt and freshly ground pepper to taste
Warm the extra virgin olive oil in a saucepan and then saute the garlic and scallions. Add the pumpkin pie spice, cumin and chipotles and cook for about two more minutes. Next add the pureed pumpkin, followed by the low sodium chicken broth and let it simmer for five to eight minutes.
Put the mixture in either a food processor or blender and puree until smooth. Add back to the saucepan, stir in the Balsamic vinegar and heavy cream and simmer for five to eight minutes. Season with Himalayan sea salt and freshly ground pepper, drizzle with Balsamic vinegar and serve.