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Posted: November 19, 2014

Pumpkin potage (vegan)


Squashes are loaded of vitamin A good for your vision and your cell growth maintaining healthy skin, teeth, bones and soft tissues such as muscle and fascia.

  • Cut, empty and peel a small size pumpkin into cubes
  • Cut, empty and peel a small butternut squash into cubes
  • Keep the seeds aside
  • Put all the squash into a big soup pan
  • Cut 2 medium size onions in chunks
  • Cut grossly 4 big branches of celery
  • Cut 3 garlic cloves in mini dices
  • Brown lightly the onions, celery and garlic in a bit of olive oil and rice vinegar
  • Put browned onions, celery and garlic into the squash mixture
  • Fill soup pan of cold water until it barely covers all veggies
  • Add paprika and sea salt in sauce pan and mix well
  • Bring veggies mixture to boil and simmer over a gentle heat until the squash is cooked or the squash crumbles under the fork
  • Add a bit of soy milk
  • Pass mixture into blender and serve

Keep the seeds! They're full of dietary fibers, proteins, and minerals such as magnesium, zinc, potassium, and iron.  Squash seeds have great benefits on your cardiovascular, digestive and reproductive systems, and help reduce chronic inflammation and increase your capacity of relaxation.

  • Split the seeds from the pulp
  • Put in a bowl
  • Add a bit of olive oil
  • Add a bit of sea salt
  • Add a bit of salt free one step seasonings herbs, or add a bit of oregano and basil
  • Spread on a cookie sheet
  • Bake at 400F for 15 minutes, or until the seeds are crispy and a little gold coloured
  • Make sure to remix the seeds every 3-4 minutes while baking

Bon appétit!

Recipe by: Majorie Lauzon
Copyright 2014

Posted: November 19, 2014 In: Nutrition

Kinesiology with Majo's location:
Whistler Athletes' Centre,
Whistler, BC