Today I was inspired by the baggies of pureed beets and pumpkin hanging out in the fridge. Earlier last week a delightful beet chocolate cake was created from the beet puree but another collection was found this week in the fridge ready for use. In an attempt to make a tasty satisfying soup with the beets I decided a sweet addition of pumpkin could have great potential. I love using what I find on hand to create healthful easy dishes!
Beet Pumpkin Soup
1 T. Coconut oil
1/2 large onion
2 cloves garlic
Splash of white wine
2 cups chicken stock
1 cup apple cider
2 cups pumpkin
2 cups beet puree
Salt & Pepper to taste
Sprinkle of cinnamon, ginger, cloves
Plain yogurt or sour cream for serving
Into the dutch oven I sauteed the onion in coconut oil adding garlic after onion is softened. I used a splash of wine to deglaze the pan and then added the chicken stock and apple cider. The apple cider was another item I found in the fridge that needed to be used. Otherwise you could just use more stock or water. I added the beets and pumpkin and cooked just until heated. Then I pureed most of the mixture in a blender. You could also leave it chunky if you would prefer. Add spices to your liking and serve with a large dollop of plain yogurt or sour cream on top.
Additionally, if you don't happen to have beet puree in your fridge I might recommend roasting them whole or chopped in the oven at about 400 until tender before adding them to the soup. Roasting beets and pumpkin before cooking brings out a natural sweetness not found when simply boiling .
This makes a great fall soup utilizing some essential fall produce items. Beets and pumpkin both contain many healthful nutrients, antioxidants, vitamins & minerals and generally cleanse the body. Consider taking an adventure in the soup department this fall. You really can't go wrong with things in a pot!
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