Yes, even in February pumpkins are a seasonal food! If you froze a bunch of pumpkin puree then you are just a couple easy steps away from making a warm batch of Organic Persian Pumpkin Soup. It’s my spin on taking a food I have grown to love, and twisting it with my Persian background. So yummy, nutrient dense, very digestible, and might I mention EASY to make!
This soup is nutrient dense because it contains the powerful antioxidants of pumpkin, the vast array of minerals and amino acids from the bone broth (or veggie broth if vegan/vegetarian), and the culinary and medicinal wisdom of Adviyeh.
You’re obviously going to need some pumpkin puree for this recipe. Hope you have some leftovers in the freezer!
This soup will continue to keep you warm through the winter months. Though Spring is around the corner it’s still snowing where I am. Your immune system and circulation will benefit from this soup from the antioxidants, spices, and just warmth of this Organic Persian Pumpkin Soup.
If pomegranate is in season then you will experience such a fun flavorful punch for this soup. Otherwise garnish with whatever your heart desires, or nothing else at all.
Noosh-e-joon! Enjoy!
[tasty-recipe id=”2611″]
