by Rana Khatibi
It’s that time of the year again everyone. Get your turkeys stuffed and ready because this Thanksgiving we are focusing on the pumpkin. What a lovely, nutritious, aesthetically pleasing vegetable we have the blessing to eat and look at, every holiday season.
Not only are pumpkins used for decorating, but the main (and my most favorite part) is the cooking and eating of pumpkins. Below is a delicious Spicy Pumpkin Soup recipe. I have also identified current research linked to positive health components of pumpkins. I hope that your Thanksgiving is filled with light, happiness, and lots of pumpkins!
Did you know?
Spicy PUmpking Soup Recipe
1 Tbsp unsalted butter
1 1/2 cups chopped yellow onion
2 cloves garlic - minced
2 tsp minced fresh ginger
1 1/2 tsp yellow curry powder
3/4 tsp ground cumin
1/2 tsp ground coriander
A pinch of cinnamon
2 bay leaves
1/8 tsp black pepper
1 cup water
3 Tbsp heavy whipping cream
2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée
4 cups of low sodium chicken stock (can use vegetable stock if one is vegetarian)
Garnish with plain yogurt and toasted pumpkin seeds
Step 1 - Sauté onions in butter, add garlic, ginger, and all of the above indicated spices for roughly 6- 8 minutes
Step 2 - Add the chicken or vegetable stock, bay leaves, and pumpkin purée
Step 3 - Purée soup in blender
Step 4- Stir in the heavy cream
Step 5- Add more seasonings if needed i.e salt and pepper.
Step 6- Finally, garnish - viola!
Bauer, E. (n.d.) Spicy Pumpkin Soup. Retrieved from http://www.simplyrecipes.com/recipes/spicy_pumpkin_soup/ on November 23, 2017.
Buntuchai, G., Pavadhgul, P., Kittipichai, W. & Satheannoppakao, W. (2017). Traditional galactagogue foods and their connection to human milk volume in Thai breastfeeding mothers. Journal of Human Lactation. 33 (3): 552-559.
Lazos, E.S., (1986). Nutritional, fatty acids, and oil characteristics of pumpkin and melon seeds. Journal of Food Science. 51 (1382-1382).
Navqi, S.A.R., Qurate, U.A., Khan, Z.A., Hussain, Z., Shahzad, S.A., Yar, M., Ghaffar, A., Mahmood, N., & Kousar, S. (2013). Antioxidant, antibacterial, and antiproliferative activities of area parts of swertia chirate (bush ham) plant extracts using in vitro models. Asian Journal of Chemistry. 24(10) 5448-5452. http://dx.doi.org/10.14233/ajchem.2013.14700.
Paciulli, M., Dall'Asta, C., Rinaldi, M., Pellegrini, N., Pugliese, A. and Chiavaro, E. (2017). Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties. Journal of the Science of Food and Agriculture. Accepted Author Manuscript. doi:10.1002/jsfa.8715
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