Let’s Move! It’s Pumpkin Time
October 25, 2011
Dr. Phaedra Ledbetter, clinical child psychologist, licensed marriage and family therapist, food stylist, registered horticultural therapist and mother of twins, recommends this delicious pumpkin soup recipe from About.com.
To use fresh pumpkin instead of canned, Phaedra the recommends the kabocha variety and offers these roasting instructions: Preheat oven to 350F. Cut pumpkin in half, scoop out seeds (save to plant in July). Place cut side of pumpkin down on a cookie tray lined with foil. Roast in oven for 20 minutes or until soft. Add the pumpkin to the soup. Her children really enjoyed the soup and yours will too!
Remember for healthy eating fill half your plate with vegetables and fruits! Let's Move
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