Pumpkin soup
Pumpkin soup with a wild twist
I must admit I’m a pumpkin soup addict! I always look forward to autumn and halloween season when you can stock up on this nutritional vegetable. It store very well and has got amazing properties. Uncut pumpkins can store up to 3 months in dark, cool place.
First of all, it’s a great source of antioxidants. It also contains a lot of vitamin C, vitamin E and beta carotene to support eye health and healthy looking skin. Another amazing property of pumpkin is that it hydrates our bodies from inside. Pumpkins consist mostly of water, which makes it low calorie and weight-loss friendly. If that’s not enough to convince you to cook a pumpkin soup, there is one more fact that you should know. Its nutrients and antioxidants levels are so well balanced that it gives our immune system a real boost.
I’ve got an easy recipe to make soup, which only consist of 5 ingredients.
Ingredients:
2.5 l of vegetable stock
3 cups of diced, peeled pumpkin
3 medium potatoes, roughly chopped
1 big apple, roughly chopped
spices of your choice; I like it simple with just salt and pepper, but very often add chopped garlic and ginger
Method:
Put everything together in a pan, cover with vegetable stock and cook until it’s all soft (usually around 30 min)
blitz it with a hand blender
you can add a dash of sour cream or vegan alternative
Foraged ingredient in this recipe (it’s an extra, so don’t worry if you don’t have any of it). When I have enough of my regular pumpkin soup I like adding some foraged ingredients. I absolutely love it with:
finely chopped, fresh dandelion leaves
ground alexander seeds
sautéed wild mushrooms