With this recipe we want to wish everyone a nice All Saints' Day weekend.
I have just written several posts about herbs for grief and how we can seek help from nature during difficult periods in life. This recipe is a warm embrace to embrace when grief needs to be dealt with. All Saints' Day helps us to be with loved ones who have passed on. Depending on where we are in our grieving process, we can seek support from nature. This soup is hearty, warm and hot. It gives me strength, but also peace. Hope you enjoy it.
I like pumpkin soups with a kick. The taste of pumpkin is sweet in itself and I like to balance the taste with heat, for example with ginger.
Ingredients
500g pumpkin
1 small yellow onion
1 clove of garlic
1 tbsp freshly grated ginger
6 dl water
1 organic vegetable broth
Season with salt and ground pepper.
Topping: 1/2 red chili, chopped parsley, roasted pumpkin seeds and/or pumpkin seed oil.
To further increase the nutritional value, I add 2 slices of dried reishi. It is a mushroom with high levels of beta-glucans and antioxidants, but it does not significantly affect the taste.
Do this:
Peel and cut the pumpkin into cubes. Roast the pumpkin in the oven for 30 minutes. In the meantime, sauté the onion and garlic in olive oil in a deep cast iron pan. Add the lightly roasted pumpkin and sauté for a couple of minutes. Add the grated ginger and boiling water. Add a cube of organic vegetable stock. This is when you add the two slices of dried reishi. Bring to the boil and simmer for 10 minutes.
Remove the reishi slices, blend the soup and serve in bowls. Top with thinly sliced chili and toasted pumpkin seeds. In Croatia, where I am now, pumpkin seed oil is common. It is beautifully green and gives the soup a nutty character.
How long does Pumpkin Soup last in the fridge?
The pumpkin soup will keep for up to a week in the refrigerator.
Follow us at Örtfabriken for inspiration for a more nutritious everyday life and where you can take help from nature for more presence and less stress.
