I know people are making their menus for Thanksgiving next week, so I thought I’d share a quick Thanksgiving Pumpkin-Apple Soup recipe.
Day 71: Get Outside
You need sunshine, fresh air and time in nature. Daily. Grab five minutes in the morning, five on the way home from work. Revolutionary Act #71, powered by Experience Life
Thanksgiving has, in my opinion, totally been forgotten about. Each month, I write our local MOPS newsletter. The title for my article this past month was, “Remembering Thanksgiving.” In it, I said,
Each holiday allows us to celebrate something of significance. Thanksgiving is the holiday when we simply just get to be thankful. There are no gifts or the stressors of jumping from one event to the next. Instead, it’s a day when family and friends get together to celebrate all the things we are thankful for.
I firmly believe this.
We don’t spend Thanksgiving with family anymore because it’s just too hard with all of us flying, but we used to go to my sister-in-laws in Kansas City and we loved every year we got to go.
I have always looked forward to Thanksgiving. This year is no different. We will be spending it with Will, Jen and baby Jack and their families (we spend a lot of holidays with them, and are super grateful for it).
People have started asking me what I eat at Thanksgiving. My answer is always, “anything and everything I can eat.” This year that means anything and everything minus gluten and dairy. I don’t restrict food ever anymore, and I’m not about to start during the holiday season!
This is a simple Pumpkin-Apple Soup recipe to get your meal started.
(Recipe taken from The Gutsy Girl’s Bible: an approach to healing the gut, 2.0)
I loooove the pumpkin apple soup! – Kathryn Rose Chism, former client
- Olive oil
- 1 tsp. grated ginger
- 1 small onion, minced
- 3 cups fresh (cubed) or pureed pumpkin
- 1 small apple chopped
- 3 cups homemade vegetable stock OR homemade chicken stock
- 1 tsp. cinnamon
- Cover bottom of a heavy pan with olive oil. Add the ginger and onion
- Sauté for 3 minutes until browned
- Add the pumpkin and apple, and cook 2 to 3 minutes
- Pour in the stock
- Cover and simmer for 20 minutes until the pumpkin and apple are soft
- Add cinnamon
- Transfer ingredients to a blender and process until smooth
- Serve in bowls and top with extra cinnamon, if desired
I fully realize you’ll need more than just a soup recipe for your Thanksgiving meal.
I am working on a whole list of ideas for you, which I’ll have ready tomorrow. Anything you’d love to see on the list?
To get involved in the #MyRevAct campaign, follow @ExperienceLifeMag on Instagram and post your own revolutionary ways to be healthy using #myrevact. In the meantime, read the best in healthy living at ExperienceLife.com.