Pumpkin Season Entrée

Pumpkin season has arrived. YESSSS!!!! Terribly excited about being able to add fresh pumpkin to almost everything the next months. Did you know that eating with the season helps keep your immune system strong? Fruit and vegetables that are transported tend to be stored for longer periods and therefore have a reduction in their photo-nutrient content. So eating seasonally you avoid these longer storage periods and in turn obtain more vitamins and nutrients from what you eat. Pretty awesome right! In addition, the taste of seasonal produce is much fresher, colourful, riper and fragrant! Due to seasonal food being more locally produced it also means that the mileage on transport is reduced and in turn toxins on our environment are subsequently reduced. This also adds to cost reduction in production, so by eating seasonally you are indeed saving those extra pennies too.

Right, now for the recipe, here is my immune boosting pumpkin soup. The measurements are not exact and quite improvised, nevertheless I hope you like it and let me know if you have any questions or feedback. Enjoy!

Serves 1 but just increase the ingredients if you want to make a bigger batch

INGREDIENTS:

 

1/4 of a small sized Pumpkin chopped

1 Sweet potato (peel it)

2 cloves of Garlic

1 stem of Rosemary

1 tbsp of Rapeseed oil

a small bulb of Ginger (about the size of the tip of your thumb)

a dash of milk of your choice ( I used oat milk)

Salt and Pepper as you like (add a bit, taste and repeat until you’re happy with the taste)

METHOD:

1) Chop your sweet potato and pumpkin then add it to a pot with a 1/2 cup of water, pop on the lid and let it steam on a medium heat. Mix it around ever couple minutes and once you can pierce the chopped pieces with a fork and they slip off, turn off the heat, drain the water using a sieve and then leave your steamed sweet potatoes and pumpkin in the pot.

2) While the steaming is going on, in a small pan add your rapeseed oil, rosemary, and garlic bulbs to a pan on a low heat.

3) When the sweet potato and pumpkin are thoroughly steamed, drain the water but keep them in the pot. Using a garlic press, press your garlic bulbs and ginger bulb in the pot, add your dash of milk, salt, pepper and the rapeseed oil (with or without the rosemary leaves depending on if you like the added crunch to your soup.

4) Blend all the ingredients together, taste, add salt or pepper as you like, and repeat until you are happy with the flavour and consistency.

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