Fat Flush Pumpkin Soup
by: ffadmin

Fat Flush Pumpkin Soup
Cook time
Total time
Recipe type: Soup
Serves: 8 cups
  • 2 lbs pumpkin or other winter squash (can substitute sweet potatoes for 1 lb), cut into small pieces
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 2-3 bay leaves
  • ½ teaspoon dried parsley
  • 2 medium fresh tomatoes, diced
  • ¼ to ½ teaspoon stevia
  • 1 teaspoon cinnamon
  • Dash of cayenne to taste
  • ⅓ cup apple cider vinegar
  • 5 cups low sodium vegetable or chicken stock
  1. Saute onions and garlic in small amount of stock until onions are clear. Add all other ingredients.
  2. Bring to boil, then simmer 20-25 minutes.
  3. Rinse blender in boiling water, then blend all ingredients in batches.
  4. Variation: Add a dollop of plain yogurt on top for phase 3.


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