Pumpkin Beet Soup

Name: Pumpkin Beet Soup
Yield: 2 servings
Ingredients: 2 Beet, raw; 3 1/2 Red Potato, small; 1/4 Onion, raw; 2 Tsp Olive Oil; 1/4 Tsp Sea Salt; 1 Cup Pumpkin Puree, canned; 1/2 Tsp Ground Cinnamon; 1/4 Tsp Nutmeg, ground; 2 Tbsp Pumpkin Seeds, unsalted; 1/4 Tsp Black Pepper, ground; 1/2 Cup Coconut Milk, unsweetened; 1 1/2 Cup Water

Warm and hearty, this winter soup is packed with root vegetable goodness that will keep you full and healthy! Beets are rich in vitamins and fiber, which helps improve digestion and heart health, and provides the body with antioxidants. Pumpkin puree, a holiday favorite, can be found year-round and is also a major player in the fiber game. It also contains vitamins A and C, which help boost the immune system. Personalize this soup to your liking by adding a hint of cayenne pepper, salt, or curry powder.

Ingredients

2 Beet, raw
3 ¹/₂ Red Potato, small
¹/₄ Onion, raw
2 tsp Olive Oil
¹/₄ tsp Sea Salt
1 cup Pumpkin Puree, canned
¹/₂ tsp Ground Cinnamon
¹/₄ tsp Nutmeg, ground
2 tbsp Pumpkin Seeds, unsalted
¹/₄ tsp Black Pepper, ground
¹/₂ cup Coconut Milk, unsweetened
1 ¹/₂ cup Water

Directions

Preheat oven to 400 degrees Fahrenheit. Wash and roughly chop beets and potatoes.

Place on a baking tray with chopped onion and drizzle lightly with oil and salt. Toss and bake for 35 minutes or until tender.

Allow to cool completely and then blend all the ingredients in your nutribullet Rx Soup Pitcher on the 7-Minute Heated Cycle.

Enjoy!

Alternatively, blend all completely cooled ingredients in the blender until smooth, transfer the soup into a pot, and heat over the stove until warm.

See Nutrition Info

Nutritional information

Recipe: Pumpkin Beet Soup

Serving in this recipe: 2

Calories: 390
Total Fat: 11 g	16.2%
Saturated Fat: 2.5 g	12.4%
Cholesterol: 0 mg	0%
Sodium: 435.5 mg	18.1%
Total Carbs: 67 g	22.6%
Dietary Fiber: 13 g	55%
Sugar: 14 g
Protein: 11 g	22.7%
Vitamin A: 732.1%	Vitamin C: 53.2%
Calcium: 12%	Iron: 23.8%