Sweet pumpkin soup with parsley
Serves 4-6
One of my all time favorite soups!
It is best to make this soup in autumn and winter when really sweet winter squashes (pumpkins) are available.
The tastiness of this soup depends on the quality of your squash or pumpkin. Try hokkaido pumpkin, buttercup or butter nut squash, these are some of the sweetest.
This is good for sugar cravings and it is very healing for the spleen and pancreas. Warming and relaxing.
Ingredients:
- 1200 gr pumpkin
(peel if using a green pumpkin) - 1 1/2 tsp sea salt
- 3 cm piece kombu
- water
- 1 medium onion
- 1 clove garlic
- 1 TBLS olive oil
- 1 to 2 TBLS umesu vinegar
- rice syrup
(only if necessary to add sweetness) - small bunch fresh dill
Instructions:
- Cut pumpkin in approx. 5 cm pieces.
- Add 1/2 tsp sea salt, tossing together with your hands.
- Leave for 10 min.
- Place kombu on the bottom of a soup pan, followed by the pumpkin.
- Add enough water so that it comes just to the level of the pumpkin.
- With lid on bring to a boil on a medium flame, add another teaspoon seasalt, turn down and simmer about 10 min. until tender.
- While pumpkin is cooking, peel and cut onion into medium dice.
- Peel and chop garlic.
- In frying pan heat olive oil over medium high flame, add first onion shortly followed by garlic and sauté with a small pinch of sea salt about 5 min. until soft and translucent.
- When pumpkin is ready, remove the kombu and add the sautéed onion and garlic, using a hand blender, puree the soup.
- Return to low flame, add umesu vinegar to taste.
- Wash and remove stems of dill and chop finely. Garnish the soup with chopped dill and serve.