Fall is upon us, and there are pumpkins everywhere. I feel that pumpkin is one of the most underrated vegetable. There is just so much you can do with it. From appetizer to dessert, it makes a hearty addition to any meal. Pumpkins are full of carotene which are powerful antioxidants. They have great anti-aging properties and contain many disease preventing nutrients. The high fibre content will satisfy your hunger and aid digestion, leaving you feeling fuller for longer. This recipe is perfect for a chilly evening, and tastes even better when kept in the fridge overnight and reheated.
This recipe was my first attempt, and the result was a delicious, hearty soup that was perfect for dinner. It felt warm and nourishing, I will certainly be making this again soon.
2 medium-sized pumpkins (soft-boiled and peeled), 300g -400g spinach and kale (use according to your taste preference), 1 yellow onion, 3 cloves fresh garlic, 100g ginger, 1 tablespoon cinnamon, 1 tablespoon turmeric, 200ml coconut/soy/almond milk, 200ml water.
1. In a large bowl, mash the pumpkin and add your choice of milk. In another large pot or wok, saute the onion, ginger and garlic in the turmeric for 2 minutes.
2. Add the pumpkin mix to the pot, mix thoroughly and add the water and cinnamon. Boil on a low heat for about 30 minutes, you can add more milk or water in the boiling process as you feel necessary.
3. Towards the end of the boiling process add the greens and boil for a further 5 minutes. Serve and Enjoy.
This recipe makes at least 4 large servings.