1 small pumpkin
a pinch of whole sea salt
filtered water (to cook the pumpkin)
2 apples (I used Red Delicious), peeled and cut into cubes or slices
4 tablespoons extra virgin olive oil, and some more to serve
juice of 3 cm fresh ginger root
a large handful of pumpkin seeds
half a teaspoon dried, powdered ginger
1/4 teaspoon Himalayan salt
Makes 2-4 servings.
Peel the pumpkin and remove the seeds, then cut the flesh into cubes. Place the pumpkin cubes in a heavy-bottomed saucepan, sprinkle with the salt, and add the water. Cover and cook over low heat for about 15 minutes, until soft. Add some more water if necessary. When cooked, set aside and allow to cool a bit, then transfer the mixture into a food processor. Add the apples, the olive oil and the ginger juice and blend until smooth and creamy, adding some more water for a much looser texture (in case you do add some more water, make sure it’s not too cold). Briefly crush the pumpkin seeds in a mortar with the ginger and salt. Gently reheat the soup if necessary, transfer into cups or serving bowls and sprinkle with olive oil and some of the pumpkin seeds-ginger-salt mixture before serving.
Thoughts, tips, ideas
This soup is good warm or at room temperature but also colder. You can even make it completely baby-friendly and leave the ginger (as well as the pumpkin seeds and salt) out.