Marilyn’s Blog

Cancer-Fighting Spicy Pumpkin Soup by Dr. Oz


The secret ingredient in this soup is antioxidant-rich pumpkin. The beta-carotene it contains can block the growth of cancerous cells. Easy to make, this curried soup will keep you warm through the winter months.


4 shallots, minced

2 tsp unsalted butter

2 garlic cloves, minced

1 tsp ginger, minced

2 tbsp curry spice

2 tsp kosher salt

1 tsp chili sauce

2 (15-oz) cans pumpkin

3 1/2 cups water

2 cups reduced-sodium chicken broth

1 can unsweetened coconut milk (not low-fat)


Sauté shallots in butter until they are softened. Add garlic cloves, ginger and curry spice. Stir in the kosher salt, water, pumpkin, broth and coconut milk. Simmer uncovered over low heat for 30 minutes.

Chef Marilyn Notes:  I added a chiffinode of Organic Kale (2 cups), doubled the recipe (at least) and added ground cumin (favorite spice de jour).  I like to make lots so I can eat it all week! (yes I eat like a dog, same thing every day).   With the pumpkin, I stocked up with Choices organic canned pumpkin/yams & carrot along with the organic low sodium chicken stock in tetra pack.  Choices also has the coconut milk in 1/4 cup cans….no more using 2 tablespoons and throwing away a big can!   Oh ya, and of course I threw some organic Quinoa….but you knew that already, ha ha…..enjoy and be healthy!!  Chef Marilyn


Antioxidant-Related Health Benefits

Like most of its fellow cruciferous vegetables, kale has been studied more extensively in relationship to cancer than any other health condition. This research focus makes perfect sense. Kale’s nutrient richness stands out in three particular areas: (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates. Without sufficient intake of antioxidants, our oxygen metabolism can become compromised, and we can experience a metabolic problem called “oxidative stress.”