Pumpkin is filling and easy to digest. It is believed that the brighter the flesh, the more nutrients it contains. I love this idea—because the deeper the color, the more aromatic and flavorful the pumpkin. Lighter varieties have a milder, more vegetable-like taste, while smaller, darker pumpkins are richer and more fragrant. Like all orange fruits and vegetables, pumpkin is packed with beta-carotene. Additionally, pumpkin pectin is known as a great metabolic regulator—it simultaneously aids digestion and helps eliminate radioactive substances, toxic metals, radionuclides, pesticides, and more.
One of the best pairings is pumpkin and coconut milk. Soups and side dishes with this combination are both nourishing and satisfying. In colder seasons, adding ginger and blending the soup creates one of the best creamy soups in the world.
- 500 g pumpkin
- 1 small white onion or shallot
- 15 g ginger
- 350 ml boiling water
- 60 ml coconut milk
- a pinch of chili
Sauté the onion, ginger, and chopped pumpkin in olive oil in a pan until softened. Pour in the broth, add the coconut milk and chili. Bring to a boil, then reduce the heat and simmer for 25 minutes. If making a larger batch, cook for up to an hour. Let it cool slightly, blend until smooth, and serve with fresh herbs — mint, green onions, or a drizzle of lime or lemon juice. You can also add an extra swirl of coconut milk on top for a finishing touch.
Sauté the onion, ginger, and chopped pumpkin in olive oil in a pan until softened. Pour in the broth, add the coconut milk and chili. Bring to a boil, then reduce the heat and simmer for 25 minutes. If making a larger batch, cook for up to an hour. Let it cool slightly, blend until smooth, and serve with fresh herbs — mint, green onions, or a drizzle of lime or lemon juice. You can also add an extra swirl of coconut milk on top for a finishing touch.
