Pumpkin is one of the quintessential flavors of fall and an iconic Thanksgiving staple. But you know, it doesn’t always have to be about the pie...
No, this easy, seasonally spiced pumpkin soup makes for a great Thanksgiving starter – wholesome, healthy and warming – with really very little effort required (unlike that pie).
Naturally low in calories but high in fiber, pumpkins are a great addition to meals to aid weight loss. And, like other brightly hued edibles, this most vibrant of vegetables is a good source of the antioxidant beta-carotene, which, according to America’s National Cancer Institute, may play a role in cancer prevention.
For everyone to enjoy
All members of the family can enjoy this festive treat, too. The perfect texture for babies to eat, pumpkin is a great way to introduce that youngest member of the family to spices and herbs. Most pediatricians recommend waiting until 8 months to do this and always follow the four-day wait rule – introduce new foods individually, and with a four-day period between each food to monitor reactions. And, of course, discuss with your baby’s own pediatrician before anything else.
Ingredients (for 2)
600 g of pumpkin (we used 3 mini yellow pumpkins)
500 ml of vegetable stock
1 tablespoon of olive oil
Half an onion
2 cloves of garlic
A pinch of cinnamon and nutmeg
Cream and fresh coriander (for dressing)
Instructions
1. Preheat the oven to 200°C.
2. Wash the pumpkins, cut into halves and scoop out the seeds.
3. Place the pumpkins on a baking tray, sprinkle with olive oil, season with cinnamon and nutmeg and bake for around 40 minutes (or until soft).
4. While the pumpkin is roasting, chop the onion and garlic, and gently fry in one tablespoon of olive oil, until soft – you can skip this step if you’re preparing the soup for little kids.
5. Now it’s time to add the vegetable stock, heating gently.
6. Once the pumpkin is soft, scoop the flesh from the skin using a spoon. Add it to the vegetable stock. Take the pan off the heat and carefully blend everything together, until smooth.
7. Return the pan to a low heat, season and continue to cook for a further 3 minutes, stirring as you do. If the soup is too thick, simply add a little more stock or mineral water.
8. Before serving, drizzle with cream and sprinkle with leaves of fresh coriander.
Contributed by FIELDS (www.fieldschina.com), your online grocery store. FIELDS stocks fresh fruit and veg, imported and domestic meat, plus the brands from home that you love and miss.
