Lunch: Harvest Pumpkin Soup

Nothing says fall like pumpkin soup! Pumpkin is lower in carbohydrate than other starchy vegetables, and is high in vitamin A and fiber. Serve this soup with a large salad for a complete meal.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Harvest Pumpkin Soup

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 teaspoons canola oil
1 onion, diced
1 carrot, diced
2 celery stalks, diced
32 ounces reduced-sodium, fat-free chicken broth
1 (15-ounce) can pumpkin puree
¼ teaspoon cinnamon
¼ teaspoon chili powder
½ teaspoon ground black pepper

Instructions

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes or until clear.
Add the remaining ingredients. Bring to a boil; reduce the heat and simmer for 15 minutes. 
After the soup has cooled, transfer it to a blender and blend until smooth or use an immersion blender in the pot and blend until smooth.
MAKE IT GLUTEN-FREE: Make sure to purchase gluten-free chicken broth and verify all other ingredients are gluten-free and this dish can be gluten-free.

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