Pumpkins are known to be rich in vital antioxidants, and vitamins. The flesh is low in calories, and high in vitamin A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes.
Its natural sweetness is enjoyed by most and it can be prepared in a variety of ways, to make dishes that are both sweet and savoury. Roasted pumpkin seeds are also a handy snack.
This curried pumpkin soup recipe was inspired by my favourite soup from Cedele. The spice from the curry compliments the sweetness of the pumpkin perfectly and the splash of apple cider vinegar brightens flavour profile of the soup. Best thing about the dish? It costs less than $2 to make.
Half an onion, diced
300g pumpkin, chopped into large cubes
3-4 tbsp Curry powder
1 tsp Apple cider vinegar
1 tbsp coconut oil
50ml unsweetened almond milk
1. In a large skillet, sauté the onions in coconut oil until translucent.
2. Add in the pumpkin and waiter for about 2mins
3. Add the curry powder and enough hot water to just cover the pumpkin and let simmer until the pumpkin is tender.
4. Add salt to taste and the almond milk.
5. At this stage, you can use an immersion blender to purée the vegetables. Otherwise, you can cool off the soup a little and blend all the ingredients in a blender or food processor.