If you’re in South Australia, pumpkins are in season right now. They’ll be cheap and plentiful at your local green-grocers, and home gardeners will be insisting that you not leave without taking some with you.
Pumpkins are a great vegetable to eat if you’re aiming to keep your calorific intake down, as they’re packed with vitamins, minerals and fibre, and leave you feeling full and satisfied. Pumpkins are a particularly great source of vitamin A, which helps maintain good eyesight, and keeps eyes, skin and mucous membranes moist.
Here is my simple recipe for pumpkin soup. It’s completely vegan, unless you add yogurt at the end, has no added fats or oils, and has an added kick from sweet paprika and turmeric.
2 butternut pumpkins (Organic or home-grown will give the best flavour, but any will do.)
2 medium brown onions
2 cloves of garlic
1 tablespoon of sweet paprika
1 teaspoon of turmeric powder
salt to taste
Slice, peel, de-seed and cut the pumpkin into cubes. Peel and slice the onions, and peel the garlic cloves. Add enough water to cover the vegetables, and add the spices and salt. Bring to the boil and simmer, covered, until the pumpkin is tender and the liquid has reduced a little. Blend the soup, and adjust the seasoning to your taste.
This recipe makes enough to serve four. You can enjoy it as it is, or add a dollop of Greek yogurt, cracked pepper, chilli flakes or a few sprigs of coriander to garnish.
Hope you enjoy this nourishing soup! Let me know what you think!