Warm up with healthy and delicious pumpkin soup.
Ah, fall, a perfect time for a spicy pumpkin soup! Want to boost your soup just a little more? These 10 ingredients help you to make your soup a little bit better:
Aromatic, pungent and spicy, ginger adds a special flavor and zest to pumpkin soup. The health benefits of ginger are impressive. Ginger helps to boost bone health, strengthen the immune system, increase appetite, improve respiratory conditions, and digestion.
Turmeric’s slightly warm and peppery flavor works especially well with pumpkin.
Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. It has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called “Indian saffron” because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy, and textile dye.
3.Curry powder is perfect for pumpkin soup. Not too spicy, flavorful, and so delicious! The typical Curry powder spice blend includes turmeric, dried red chilies, coriander seeds, black pepper, cumin seeds, fenugreek seeds, curry leaves, mustard seeds, cinnamon, cardamom, cloves, nutmeg, peppercorns and bay leaves. Curry powder ingredients provide not only an array of vitamins and minerals but also a variety of health benefits.
One of the easiest and healthiest ways for us to stay warm during the coldest times of the year is to eat more warming foods. There are some wonderful winter spices that will keep you warm, some of them is turmeric, cardamom, saffron, cumin, cinnamon, clove and black pepper.
4. Curry paste
Asian cuisine has a great variety of curries, most categorized by the color of the curry paste—red, yellow, and green. It is the color of the chili that imparts each signature hues, and each curry has its own distinct flavor.
Add some Thai red curry paste to your pumpkin soup and get classic Thai pumpkin soup. Delicious. Best served with coconut cream and coriander leaves.
5. Rich chicken stock or vegetable broth. The stock/broth is the base and most important ingredient in the soup. Especially slow-simmered stock with a rich depth of flavour.
6. Coconut oil
I started to use coconut oil in Bali. Coconut oil is the common ingredient in the traditional Indonesian cuisine. Coconut oil is perfect for high temperatures frying, hot point temperature is 176C. It does not burn, does not emit toxins, gives a beautiful golden brown crust and almost no smell. Pumpkin is perfectly combined with coconut oil.
7. Coconut milk/cream/butter
It’s a vegan source of fat and adds a creamy, thick texture to the pumpkin soup. This is typical Asian twist, coconut milk is used in classic Thai pumpkin soup recipe.
For the best texture, add coconut milk/cream at the end of cooking to prevent separating.
8. Coconut yoghurt
Serve the pumpkin soup with a dollop of coconut yoghurt. Tangy coconut yogurt adds balance to sweet pumpkin and makes the taste rich and nice.
Coconut yoghurt is a dairy-free alternative, made from coconut milk and probiotic cultures. It is incredibly rich and creamy and is full of probiotics which keep your digestive tract happy and healthy.
9. Coriander leaves
In contrast to the сilantro, coriander is really quite milder in flavor. It is a herb added to pumpkin soup provides a pleasant citrusy flavour.
Dukkah is an Egyptian dry mix of roasted nuts, seeds, and spices finely blended together. This mix is typically sprinkled on olive oil-dipped pita bread. Try to sprinkle dukkah over your pumpkin soup and you’ll be sprinkling it on everything. This mix is easy to make at home.
Pumpkin soup recipe you can find here.