Cold Season Calls For Somethings Hot

Summer has left the building, and the cold season is fast approaching. Finally, fall is officially here, and I am ecstatic. I love the fall and enjoy seeing nature’s changes during this time. Let’s talk about how beautiful the leaves are. Unfortunately, however, fall has not been looking so good in my area, and we have been getting some frigid days.

With the cold month approaching, we not only need to dress in thicker clothing, but we need to consume hot food to help keep us warm. I love to make delicious soups and teas for my family during the cold season. Hot soups and teas are perfect for the fall and winter months. It is easy to make and makes you hella warm on the inside, and who does not want to feel warm? Hmmm, I love some soup!

With that in mind, Itz Holistically Wholesome will periodically share several soups and teas you can make for yourself and your family. They will love it, and so will you.

So to kick things off, today I will be sharing my pumpkin & vegetable soup. Soups are not only tasty and warm you up but also healthy because they comprise only natural vegetables and spices needed to nourish your body. Therefore, it is for everyone, irrespective of their diet. So let us jump into what you need to make this bowl of deliciousness.


3 large carrots

6 stalks celery

1/2 of a medium size pumpkin

1 lb yellow yam

2 tbsp all-purpose seasoning

salt (to taste)

4 stalks of scallion

4 sprigs of thyme

2 cloves of garlic

1 tsp pimento (all-spice)

1 packet of pumpkin soup mix (optional)

4 bulbs bok chow


  1. Place a medium or large pot of water on the stove to boil.
  2. Wash, peel and cut carrot, celery, and pumpkin into small pieces. Add these to the water when it starts to boil. Also, add 2 cloves of crushed garlic. Note that you can add other vegetables such as turnips, chayote, white potatoes, corn, etc.
  3. Next, peel and wash yam (be careful because this itches really bad if it touches the skin). Cut into medium pieces and add to pot. Allow food to boil until tender, and the water turns yellow from the pumpkin.
  4. Next, add all the other ingredients except the bok choy (you do not want to overcook them, so they are the last to be added). Be generous with the fresh scallion and thyme, enhancing the flavor. Season to taste.
  5. Allow all ingredients to cook together for another 30-45 minutes minutes. Add bok choy, lower the stove, and simmer for an extra five minutes before removing it from the stove. If your soup is thicker, allow it to cook longer.
  6. The soup will thicken and have a richer look as the water reduces. Remember to add bok choy before removing it from the stove.
  7. Serve and enjoy.

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