Here’s a really simple soup to use up that Halloween pumpkin pulp. Feel free to substitute the veg with whatever you have in the kitchen!!
Also, as with all soups, don’t forget to ditch the bread and go for some extra protein instead. This will serve to slow down the digestion of the carbs from the soup and maintain a steady release of sugars. I added in some leftover paprika chicken and kidney beans from last night’s Mexican chicken lettuce wraps. It’s was a deliciously spicy combo!
BTW top time saving tip: my 3 pumpkins made a huge vat of soup so I’m freezing the leftovers and it’ll do nicely as a starter on Christmas Day!