Pumpkin soup is one good idea for the Christmas table or for any winter lunch or dinner, as a starter or as a main dish (depends on the occasion). This time, we want to try pumpkin in a different way, not as this very popular soup, but as something most people haven’t tried before.
So we improvised with this recipe that drove us crazy, which combined different textures, flavors, aromas and at the same time it’s rich in vitamin A, fiber, vitamin C, healthy fat and antioxidants. We also tried adding leeks as a follow-up and this really took the recipe to another level by giving it extra taste, soft sweetness and of course extra vitamin C, folate, vitamin A, vitamin K, flavonoids and carotenoids.
So let’s try it.
Ingredients
1 small pumpkin peeled and cut in small pieces (you can buy it cut and boiled at the super market if you want to save time)
3-4 garlic cloves
5-6 organic baby potatoes
1 small onion
1 leek
2 tbsp extra virgin olive oil
1 tbsp soy sauce
turmeric
black pepper
chili flakes
Method
Start with the potatoes. Make sure they’re cleaned, put them in s saucepan with water and let them boil until they get soft in high heat.
If you don’t get your pumpkin ready from the super market, you should also cut it into small pieces and boil it in another pot until it also gets soft.
Cut your onion and leek -don’t chop them, we want the texture. In a large pan, add 1-2 tbsp. olive oil and sauté the onion, leek and garlic (make sure to chop the garlic first 10-15 minutes beforehand to release allinase, an enzyme that helps form anti-cancer sulfur compounds).
Cut your boiled potatoes in smaller pieces (that’s optional, we used them as they are) and add them, along with the boiled pumpkin, sauté them and sprinkle the soy sauce, turmeric, some black pepper (to make curcumin more bioavailable in the body) and some chili flakes if you want it more spicy and hot.
Stir and cook for a few minutes until all the aromas blends together!
