Pumpkin and Roasted Beet Soup

Everywhere I turn I see snotty noses and hear phlegmy coughs.
Is that happening where you are too?

It's an onslaught of germs and viruses out there.
Yucky, icky germs and what can you do about it?

I know what I'm gonna do about it.
I'm loading up on this warm, sippable, vitamin packed soup.
Not only is it good for you, it's just plain tasty.

Rich in zinc and vitamin C, pumpkin gives a major boost to the immune system helping fight off little germ intruders.

That's a fact. 

I know because I read it on the internet.

Germs, meet your match.

Pumpkin and Roasted Beet Soup

Adapted from Dinner with Julie

Serves 6

2 cups pumpkin puree (or any type of squash)

3 - 4 small beets topped trimmed

1 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1½ cups orange juice

4 cups chicken or vegetable stock

salt and pepper

sour cream or yogurt to serve (optional)

Directions:

1. Preheat oven to 450F. Wrap the beets individually in foil. Place the beets directly on the rack; roast for 30 minutes.

2. In a large pot, heat oil over med heat and saute onion for a few minutes, until it starts to soften. Add the garlic and pumpkin puree. When they're cool enough to handle, peel and chop the beets; add to the pot along with the orange juice and stock. Simmer for about half an hour.

3.Puree the soup with an immersion blender and season with salt and pepper to taste. Serve warm with a dollop of sour cream or yogurt.

Linked to: Seasonal Sundays