Beet, Pumpkin and Tomato Soup (AKA “Blood Soup”)

This tasty and seasonal soup is not called “Blood Soup” because it contains blood…. it is because the rich red colour resembles blood.  And because it has become a family tradition that I serve it every Halloween for dinner…

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Because you HAVE to have gorey and scarey food at Halloween.  Just like a soup that might imply you are eating blood even when you are not!

And the best thing is that this is a nutritionally dense, filling meal that will help mitigate some of the adverse effects of all that candy.  Plus, if you fill them up BEFORE they go out, they are going to eat less candy anyway…  win-win!

This soup uses up the pumpkin you will produce while carving your Halloween Pumpkin.  And I like to garnish it with a few of the roasted pumpkin seeds as well…

This recipe is a stage 4 reintroduction because it contains tomatoes.  When reintroducing foods on the AIP, I recommend this guide.

Blood Soup (Beet, Pumpkin and Tomato)

Serves 6 with leftovers

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  • 1 tbsp fat of choice – I used coconut oil today
  • 1 onion – chopped
  • 3 cloves garlic – diced
  • 1″ piece of fresh root ginger (grated)
  • 2 cups diced pumpkin (use the leftovers from scraping out your Halloween pumpkin!)
  • 2 cups diced beets
  • 1 cup leftover diced ham (optional – I added it because we had it in the fridge.  You could also sub in bacon)
  • 1 28oz/796ml can diced tomatoes
  • 3 cups rich bone broth
  • 1/2 tsp cinnamon
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp nutmeg
  • 1/4 tsp dried sage
  • salt and pepper to taste

Take the fat and melt it in a large pan.  Add the onion and cook for 4-5 minutes over a medium heat until it is starting to soften and turn translucent.  Add the garlic and ginger, the ham, pumpkin, beets and the can of tomatoes.  STir it all around and add the bone broth, herbs and spices and season well to taste with salt and black pepper.

Simmer for 30-40 minutes until all the vegetables are tender.

Puree with an immersion blender by which time it will be a bright red colour.

I like to serve this with a little milk kefir over the top (I use coconut kefir for mine due to my issues with dairy that does not seem to affect the rest of the family), and then I sprinkle it with some of the roasted pumpkin seeds as a garnish.

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Add some gluten-free bread on the side and maybe some oven-roasted bacon-wrapped sausages (Witches fingers) and you are good to go.

4 thoughts on “Beet, Pumpkin and Tomato Soup (AKA “Blood Soup”)

  1. I was going to try this now, but I half-burnt the olive oil I was using and now have my pressure cooker soaking overnight 😉 Hopefully I can try this tomorrow. Thanks for the recipe!

  2. I made the soup today and it is amazing!! I love the tomato touch. I started with pumpkin soup, then pumpkin – beetroot and now pumpkin – beetroot – tomato. I’m loving these warming, colourful and tasty soups.

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