Wet 1 cup canola oil 4 eggs 2/3 cup water 2 cups pureed pumpkin
1. Preheat oven to 350 degrees.
Thoroughly mix dry ingredients, in a separate bowl whisk together wet ingredients.
Stir and combine wet and dry ingredients, pour in crystallized ginger bits and mix.
Grease muffin tins and sprinkle with flour.
Fill tins 3/4 full with batter and bake for 25 minutes or until toothpick comes out clean.
Jessica Iannotta and Aimee Shea, oncology registered dietitians from Meals to Heal, often recommend this simple, easy to prepare, and nourishing soup to their cancer patients during the Fall season. It is a warm, comforting recipe packed with beta-carotene and fiber and is great for those experiencing mouth soreness or an uneasy stomach during the holidays.
Heat olive oil in a large saucepan over medium heat. Add onion, celery and carrot until softened
Add broth and bring to a boil. Let simmer for 2 to 3 minutes.
Stir in pureed pumpkin and cinnamon and simmer for an additional 10 minutes.
Puree soup with an immersion blender or transfer to a blender to blend until smooth
Add salt and pepper to taste.
Serve warm. May garnish with fresh thyme or rosemary or add some heavy cream for additional calories, if desired.
For more great nutrition tips for caregivers and their families that are designed to help you make healthy choices during the Halloween season, join our webinar on Wednesday October 15th at 2 pm EST. We’ll be sharing more healthy pumpkin recipes, along with a discount code for 10% off at Meals to Heal.
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Delish! I would never have thought of the crystalized ginger, can’t wait to try this.