Monday, 27 October 2014

Aromatic pumpkin soup for Halloween

   I must tell you that I'm not particularly found of the Halloween "tradition" that has been growing  here in Lisbon for the last years, but the fact is that with the arrival  of the day, my daughter’s euphoria grows and,  when there are children, the best we can do is to surrender ourselves to surrounding atmosphere.
    Trying to make the most of this atmosphere, I thought that cooking dishes using pumpkins would be the most appropriate and so I came up with this pumpkin and turmeric soup, which resulted particularly rich in aromas and in unique qualities gathered in a simple soup. Turmeric is one of the roots that I most use in my dishes: either raw, in juices, for teas or cooked in a variety of ways. My preference for this Asian ingredient is due to its aromatic flavor and especially to its  medicinal properties, such as being a cancer prevention agent, detoxifying, antiseptic, antibacterial, anti-inflammatory and an excellent natural painkiller.

    In the fridge I always have fresh turmeric root that I usually buy at a local biological supermarket here in Lisbon but you can also buy it in Indian food stores.
    And as the "night of the monsters" can also be celebrated with a beautiful and healthy dish, my suggestion is this comfort soup.

(serves 5​​)

1 kg  pumpkin
400 gr pumpkin for roasting + parsley + salt + olive oil
1 onion
3 tbsp olive oil
2 turmeric roots
1 liter water + 300 ml
salt to taste
cumin Seeds

Preheat oven to 200º

Cut 400gr pumpkin, unpeeled, into thin slices and place on a tray.
Sprinkle with salt and bake for 20 minutes.

After 20 minutes, remove it from the oven and add chopped parsley and olive oil to taste.
Put it back in the oven for 10 minutes more.

* This cooking time may differ according to the thickness and quality of the pumpkin, so it is best to have this time as a reference only.


Chop the onion and sauté in olive oil.
Add the turmeric root, peeled and cut into slices.
Add the pumpkin, unpeeled and cut into small pieces.
Combine well.
Add the water and add salt to taste.
Cook until soft.
Turn off the heat and blend.
Check the salt.

Lightly toast the cumin seeds.
Serve and garnish the soup with the roasted pumpkin and the cumin seeds.

Bon appétit!
© veggie delicious food, October  2014

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