Pumpkin is one of my most favorite from the vegetable world. Iinvariably I associate it with autumn, the beautiful golden color and shape brings to mind the heat and warmth of sun. I can’t imagine Halloween without a pumpkin head as a decoration, or a pumpkin pie for desert, but there is much more to it.
Pumpkins have a very high fiber content that helps proper digestion. It’s a great supplement for constipation/diarrhea. Also there is a research made on the subject of certain chemicals found in pumpkins that could help with cholesterol, insulin and glucose levels, so watch this space.
Pumpkin soup is a great way to have a quick, easy to make, healthy autumn lunch that will not only provide us with fiber, but also boost immune system and digestion, help to fight off colds, plus will fill us for longer.
There are many different recipes for it, many of them consisting of pumpkin and butter squash mix, potatoes and carrots, cooked and mixed to a paste with cream and served with toasts. But mine is a bit different. It has all the wholesome goodness of vegetables, plus amazing spices, minus the fat.
Remember that good quality vegetables are the ones that are full of good components that we need for our body. When possible, I recommend getting them from a local farmer, organic vegetable market or friends/family that grows them. Vegetables form supermarkets are grown on artificial fertilizers with chemicals in them.
1 kg pumpkin (peeled) (or ½ kg pumpkin and ½ kg butternut squash)
1/2 kg carrots
1/2 celery root
1 large clove of garlic (or 2 small) plus 1 white onion
1 piece of ginger (about the size of a thumb)
Spices: hot paprika, sweet paprika, black pepper, cayenne pepper, allspice, bay leaves
Peel carrots, parsleys, celery root, onion, ginger and garlic. Chop peeled pumpkin, celery root, carrots and parsleys in medium chunks. Cut onion, ginger and garlic in small pieces.
Reheat a tea spoon of grape oil in a large pot, add onions, garlic and ginger and fry for less than a minute. Add pumpkin, carrots, parsley, and celery root, stir. Fill with water to cover everything. Add 2 bay leaves and 2 all spice grains. Cook for around 30/35 minutes.
Drain excess water to a separate pot, and use a blender to mix vegetables in to a smooth paste. If it comes up to thick, add some water that was drained.
Add some hot and sweet paprika and black pepper accordingly to your taste. If needed, use salt as well.
It can be served with bread, toast or puff pastry croutons. I love it with wholegrain toast.