Nursing Mom Recipes
For nursing moms whose babies are sensitive to or allergic to milk and soy proteins.
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Pumpkin Soup

In recent years, I have finally begun to use the pumpkin after Halloween is over – not only for roasting pumpkin seeds, but for roasting the flesh of the pumpkin and freezing it in 1-cup portions. This is a warming fall soup using ingredients that are seasonally abundant. You will need a blender for this recipe.


1 cup cubed roasted pumpkin flesh (or pure pumpkin puree)
2 medium parsnips, scraped and diced
½ cup diced carrots
¼ cup diced apple
1.5 cups soy-free vegetable broth or water
salt & pepper to taste

1. Combine all ingredients in a deep pan or pot.

2. Bring to a boil, then reduce heat and cover. Simmer for 1 hour, or until the vegetables are soft enough to mash easily with a spoon or fork.

3. Remove from heat and cool to room temperature.

4. Put softened vegetables into a blender and blend until smooth.  Note: if the vegetables are too hot, it will blow the lid off of the blender, so be sure the ingredients have cooled. You will want to hold the lid securely just in case.

5. Return the blended soup to the cooking pan or pot, season with salt and pepper to taste, and reheat for serving. If you used water instead of vegetable broth, you will likely need to increase the salt added at the end.

6. Enjoy!

Photo: B. Geyer