Dr. La Puma's Pumpkin Soup

Added to Recipes on Wed 10/17/2012


3 lbs pumpkin

3 cups chicken stock

1 onion, chopped

3 garlic cloves, roasted 



Preheat the over to 400°F. Cut pumpkin in half and roast for 45 minutes.


Scoop out seeds and set them aside. Put the pumpkin into a blender along with roasted garlic, onion and chicken stock. Mix to desired consistency. 


La Puma Book Cover











Recipe reprinted from Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by John La Puma, M.D.