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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    PUMPKIN AND LEEK SOUP

    December 26, 2014

     

    Pumpkin soup is my favorite thing to eat when I am in the Swiss Alps — it is a special, seasonal soup that I just can’t get enough of. Soup in general is the best thing to eat when it is just freezing outside, so I thought I would make a large pot for my family tonight. I used leeks instead of regular onions which gave it a delish flavor, as well as sweet potatoes and tons of warming spices. 

     

    Ingredients:

    3 cups of fresh pumpkin, chopped

    2 sweet potatoes

    1 large leek

    2 pieces of fresh ginger

    1 tsp ground cumin

    1 tsp ground paprika

    1 tsp ground cinnamon

    1 tsp ground ginger

    1 tsp ground turmeric

    1 tsp sea salt

    1 tsp ground black pepper

    3 tbsp extra virgin olive oil

    Fresh cilantro 

    4 cups of water or vegetable stock

     

    Directions:

    Heat the oven to 400F. Chop the pumpkin, sweet potatoes and leeks and place on a baking sheet. Drizzle 2 tbsp of the olive oil on the vegetables as well as the cumin, paprika, cinnamon, ginger, turmeric, sea salt and black pepper. Roast for 30 minutes until slightly brown. Place the vegetables in a large soup pot and add the water or stock and 1 tbsp of the olive oil. Bring to boil and then let simmer for a minimum of 30 minutes. The longer the better! Season with salt and pepper to taste and blend until smooth. Garnish with fresh cilantro or parsley. 

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