Creamy Weight Loss Pumpkin Soup

When I was competing physically, my coach had a very strict eating plan. The last meal of the day always consisted of a vey large amount of squash, with a juicy piece of steak and some added fat. I could indulge in spaghetti squash, butternut squash, zucchini, pumpkin, acorn squash, it didn't matter as long as it was in the same family. In one meal I could eat a whole spaghetti squash if I wanted to, but I was usually too stuffed after half. I was always full, so I never craved anything after dinner, and I was dropping pounds each week. 

When it comes to a top weight loss food, the fall squash is a definite go to. 

1 small sugar pumpkin is packed with: 

• fiber to keep you full for days! (ok maybe not days, but until your next meal)
• vitamins A, C, E, K, iron, copper, manganese, iron, magnesium (to name a few)
• It has cancer fighting carotenoids, that also help keep wrinkles at bay
• It reduces LDL, bad, cholesterol levels
• It is nature's energy bar, packed with over 1300 mg of potassium, which help balance electrolytes and allow your muscles to function at their best.
• All this for only 120 calories, if you eat the whole sugar pumpkin alone (600 g of fruit).
• 29g carbs, 4 g protein, 0 g fat

The recipe below is for my weight loss pumpkin soup, which is incredibly low calorie, filling, and packed with nutrients. I will give you my recipe, plus ways to make it tastier for picky eaters or guests. 

Creamy Weight Loss Pumpkin Soup - Serves 6 (about 80 calories per serving. 10g carbs, 2 g protein, 4.5 g fat)

Ingredients:

• 1/2 a large onion, diced
• 3 medium carrots, chopped
• 4 celery stalks (with as much foliage as possible), chopped
• 2-3 garlic cloves
• 1-2 slices of fresh ginger (or 1/4 tsp ginger powder)
• 1-2 bay leaves
• Water (or for tastier soup, 4 cups chicken stock)
• 1 small sugar pumpkin (about 1-2 pounds)
• 2 tbsp olive oil
• 1 tsp salt and 1/2 tsp pepper (optional)
• 1 green onion chopped (garnish)

Directions:

• Wash the pumpkin and cut in half. Remove the seeds and place on a baking sheet. Bake at 450 degrees for 30-40 minutes or until it is soft enough to peel and cut into cubes.
• Place the onion, carrots, celery, garlic, ginger, and bay leaves in a pot. Fill the pot with enough water to cover the vegetables (or add the chicken stock and top it off with water). Bring to a boil, then reduce the heat to low and allow the vegetable to cook for about 20 minutes.
• Add in the pumpkin and increase the water so that the pumpkin is covered. Add the salt and pepper, if you like. Bring the soup to a boil, then reduce to heat to low for another 10 minutes. 
• You have two options:
• Let the soup cool a bit, then place it in a blender and blend on high until creamy. Pour back into the pot
• Just use a hand blender :)
• Add olive oil, and stir into the soup (you need the healthy fats. Olive oil should not be cooked with)
• Serve and top with green onion. Enjoy!

Side Note: My family usually only eats half the soup. Since they are not a huge fan of leftovers, I use ziplock bags to store the rest in the freezer.