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The Orange Autumn Soup

Updated on November 18, 2017

Super healthy autumn meal

This soup is really easy to make and it's also super nutritious!

This recipe includes a lot of goodies. We have shallot, a variation of more known onion, but much more aromatic and a bit more rare.

The main ingredient is of course the Hokkaido squash, one of the most popular pumpkin. It can be cooked with or without its shell, which is (against first impression) soft and smooth. Pumpkins are healthy and nutritious food, with great benefits for our eyesight, weight loss, healthy skin and boosting our immune system.

Next we have the ginger. Benefits of a ginger root go from treating nausea, morning sickens, reducing soreness, lowering blood sugar to reducing menstrual pain and preventing cancer.

There is also a sweet potato, great friend of our health. It's full of antioxidant, high in vitamins and a great source of vitamin C. Surely we can't forget on it's versatility and warm sweet taste.

Last but not least we have a turmeric, the wonder spice. It increases the antioxidant capacity in our body, improves brain function, lowers risk for heart disease, prevents cancer, beats depression and probably much more.

All this ingredients are working together as a super strong tool for disease prevention and with meal like this we can really help our body fighting all the viruses and bacteria attacking us in this colder days.


Ingredients and preparation

Ingredients:

- 1 large shallot

- 1 small Hokkaido squash

- ginger root (about 2cm big)

- 500 ml vegetable stock

- creme fraiché

- 1 large sweet potato

- juice of half a lemon

- 1 tbsp of oil (preferable sesame)

- salt

- pepper

- turmeric


Optional:

- pumpkin seed oil

- fresh parsley


Preparation:

1. Heat the oil in a large saucepan and add the thinly sliced shallot just till it softens, than add the grated ginger.

2. Add the squash and sweet potato, both diced and sauté for 3-4 minutes.

3. Add the vegetable stock and spices to taste.

4. Bring to a boil and simmer for about 10 minutes (till both the squash and potato are cooked through).

5. Blend the soup with a hand blender till you have a velvety mixture.

6. Gently incorporate the creme fraiché and lemon juice.

7. Serve it with some fresh parsley and a few drops of pumpkin seed oil (optional).

8. Enjoy!

© 2017 Klementina Kregar

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