Sweet ginger and pumpkin soup
A sweet, fragrant soup, vibrant in colour and taste. Plain old pumpkin never tasted this good!
What you need
1 tbsp olive oil 1 onion, diced 2cm piece ginger, finely chopped 6 saffron threads 1 tsp freshly ground nutmeg (plus extra to serve) 1.5kg pumpkin, peeled, seeded and diced (1kg flesh) 300g sweet potato, peeled and diced 6 cups (1.5 litres) vegetable stock sea salt, to taste ½ cup (125ml) natural yoghurt (european or greek style) and handful coriander leaves, to serve.
What you do
- Heat the oil in a large pot over medium heat. Add the onion, ginger, saffron, nutmeg, pumpkin and sweet potato, and sauté without colouring for 2-3 minutes.
- Add the stock and bring to the boil. Cook, covered, for 15 minutes. Remove the lid, reduce the heat slightly and simmer uncovered for a further 15 minutes, or until the vegetables are tender.
- Use a hand blender to blend the soup in the pot to a chunky consistency (or smooth if you prefer). Alternatively, cool slightly and puree in batches in a food processor. Season with sea salt. Serve with a dollop of natural yoghurt, a sprinkle of freshly ground nutmeg and fresh coriander leaves.
Pumpkin is a humble backyard vegetable that is rich in vital antioxidants, vitamin A, vitamin C and vitamin E. It is low in kilojoules, containing no saturated fats or cholesterol, and a good source of dietary fibre. The flesh is a golden-yellow to orange colour, with a sweet flavour and creamy texture. Pumpkin seeds are also a great source of protein, minerals, vitamins and omega-3 fatty acids. Pumpkin can be cooked in a variety of ways, either baked, added to soups, curries and stews or steamed, allowing maximum retention of nutrients.
© Jane Grover – Recipe from Jane’s cookbook ‘NAKED FOOD the way food was meant to be’
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