Tonight ginger pumpkin cream

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Halloween is coming and we want to celebrate it with a lovely pumpkin and ginger soup, one of our favorite autumn recipes and a big old classic of this golden season.

If you have already tried it, you will certainly know this is a very simple dish and real comfort food. What you probably don’t know it is that it makes lots of sense also for the Traditional Chinese Medicine.

Pumpkin is warm in energy and sweet in taste, and has an harmonizing action on Stomach and Spleen. It also acts on Lung, it helps to dissolve tan (i.e. phlegm, mucus) and happens to be a perfect alley against the first colds or coughs of the season. These properties are fortified in this recipe by the help of some spicy ingredients: black pepper, ginger and onion. Their warm nature and hot taste will help us to fight the lazy effect of these foggy and chilly days. Potatoes are neutral, help the texture and provide some more energy.

Our final advice is to add some millet (cooked separately) to get a more filling dish.

Serves 4-6 –Medium– Prep time: 30′

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You will need:

  • 1 small pumpkin ( 400-500 g )
  • 1 medium potato
  • 1 onion or leek
  • 3 cm fresh ginger
  • oil
  • black pepper

How to:

  1. Peel the ginger root and cut into thin slices;
  2. peel, wash and dice the potato and the pumpkin; cut the onion;
  3. in a large pot heat some olive oil or ghee, then lower the heat and let simmer the onion with the ginger until soft. If necessary, add a little bit of water. (it’s important you cook well the onion otherwise it will be too heavy!);
  4. add the pumpkin and the potato. Sauté a few minutes, then add about 500-600 ml of boiling water and a generous pinch of salt (you need to cover all the vegetables), cover and let cook for about 20 minutes or until the pumpkin will be soft;
  5. turn off the heat and with and blend the soup (with a hand blender);
  6. if too creamy, add some hot water;
  7. add a pinch of black pepper and serve warm.

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