To me, pumpkins Season is one of the tastiest seasons of the year.
Whether it’s a pumpkin spiced latte, a delicious soup or a pie, pumpkins are all-rounders in the kitchen. This cultivar of winter squash is also extremely beneficial for your health.
According to MedicalNewsToday pumpkins contain a lot of beta carotene, vitamins and minerals and can therefore lower the risks for several diseases like diabetes, cancer, asthma, obesity and heart diseases.
The season for pumpkins and soups is here
My personal favorite for a pumpkin dish is my homemade Hokkaido soup.
This recipe will serve 3 people. You’ll need one Hokkaido pumpkin, a can of coconut milk, a potato, some onions, oil of your choice, herbs, seasoning, salt and pepper.
First, peal and dice the onion, potato and the pumpkin. The pumpkin pieces should have the size of a dice in the end so it will be easier to puree them later.
Tip: Don’t throw away the seeds, they make a tasty snack or addition to the soup or any salad. Just roast them in a pan until they have a golden color.
Next, heat up some oil and gently caramelize the onions.
Add the pumpkin and potato pieces and let them sizzle in the covered pot for about five minutes at medium heat. If needed, let them cook a couple more minutes before you puree the pumpkin.
Now, stir the coconut milk into the mash. Season the soup with salt, pepper and your favorite herbs and seasoning to give it a special and individual touch. I like to use a pinch of curry powder, capsicum powder, ginger and curcuma.
Bring the soup up to a boil up and it is ready to be served.
I hope I inspired you to make your very own creation. Enjoy this beautiful time of the year and don’t forget, both go very well together. Because pumpkin season is soup season!