Clever Pumpkin Soup
This pumpkin soup is half root veggies—parsnip, turnip and carrot. Normally the kids wouldn’t touch that stuff but they love this soup. I haven’t found anyone yet who doesn’t like it, from babies up. The root veggies will make you feel grounded and balance perfectly the nurturing sweetness of the pumpkin. There are additional benefits—the turmeric is anti-inflammatory, the ginger aids digestion and the turnip can help to dry up lung and sinus congestion.
Ingredients
2 carrots, chopped
2 parsnips, chopped
½ turnip, chopped finely
¼ medium-sized Kent or Jap pumpkin, chopped chunky
3cm ginger, finely grated
1-2 tsp turmeric
olive oil, a good long drizzle
toasted sesame oil, a short drizzle (optional)
1 tsp sea salt, or to taste
ume vinegar, a good long drizzle (optional)
Method
1. Place the root veggies on the bottom of a large soup pot, then add the pumpkin and ginger. Fill with water to just below the top of the pumpkin. Simmer until all veggies are tender.
2. Pour off a little water until the water level is about ¾ the height of the veggies—reserve and use to dilute the soup if you prefer it thinner. Otherwise use it as stock or for drinking.
3. Add turmeric, oils, salt and ume vinegar. Blend with a wand blender until just smooth. Taste and season with more salt, oil or ume vinegar as needed.
4. Let it stand with the lid on to settle and cool for at least 10 min. Serve with a good heavy, crusty sourdough, or brown rice, and veggies on the side.
5. Delicious additions:
Simmer broccoli and/ or cauliflower in about 1 cup of water with sesame seeds and tamari, to taste. Place a few of the tender veggies of top of your bowl of soup and pour some of the liquid over. It makes a delicious contrast between the salty, juicy liquid and the sweet, thick soup.
For autumn, the soup is delicious with crushed garlic added at the end of cooking. It gives a little pungent kick for the lungs (not for babies). 😋
