Healthy Recipes

Vegetarian pumpkin stock

Pumpkins are a fall favorite but did you know they’re also a great source of fiber, potassium and vitamin C? While most of us might only think of using pumpkin in our lattes or pies, this hardy fall vegetable can be used to make a great soup base that can last all season.

What you’ll need: 

1 pumpkin, or your favorite fall gourd like butternut squash

What you’ll do:

  1. Place fresh pumpkin goop and seeds in a large stock pot with other chopped vegetables, such as onions, carrots and celery.
  2. Fill the pot 3⁄4 full with water and bring to a boil.
  3. Reduce heat and simmer for about an hour, or until it starts to change color.
  4. Allow to cool, then strain out seeds, guts and vegetables. Use the stock in soups, casseroles or goodies, or freeze for later.
For more Fall tips and ideas, visit our Pinterest board!
From newborns to adolescents, kids come first at Children’s Hospital of Georgia. To find out more visit augustahealth.org/kids or call 706-721-KIDS (5437) to make an appointment for your child today.

 

About the author

Children's Hospital of Georgia

Children's Hospital of Georgia

Children’s Hospital of Georgia is the only facility in the area dedicated exclusively to children. It staffs the largest team of pediatric specialists in the region who deliver out- and in- patient care for everything from common childhood illnesses to life-threatening conditions like heart disorders, cancer and neurological diseases.

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