Ingredients
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.
Directions
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.
Posted in: autumn,breakfast and brunch,lunch-box,savoury,soups,vegetables
VERSIONE ITALIANA
{ 6 comments… read them below or add one }
Wow. Its my first visit here and I am overwhelmed at the Amazing photogaraphy and delicious healthy green recipes. Thank you for sharing and inspiring others.
Hi, and welcome! I’ll be checking out yours, which sounds new to me. Thanks for visiting!
What a sweet and beautiful recipe!
Colorful and super easy. Light and full of antioxidants!
How nice!! So fresh, so healthy and I just love the colour!
Ah pumpkin soup! I think it’s probably my favorite part about Autumn! Yours look delicious! Very beautiful pictures!
I make a very similar version of this soup, but I use (or do it myself) roasted pumpkin seeds and instead of olive oil I use Styrian pumpkin seed oil. It’s very nutty and adds a dark green color that contrasts nicely with the orange. Good tip though to crush the seeds first. I’ll be adding that step. Depending on the occasion and the flavor of the pumpkins, I also sometime add a bit of unsweetened whipped cream on top or a splash of apple cider vinegar.