Northeast Wisconsin
  • Northeast Wisconsin
  • October 2016
Written by 

Nutritionist-approved Pumpkin Soup

Ingredients:

3-pound pumpkin

3 cups no sodium added chicken stock

1 onion

3 garlic cloves

Pepitas

Directions:

Preheat the oven 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. Top with pepitas and enjoy!

Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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