Creamy pumpkin soup: Norwegen autumvibes meet seaweed.
Pumpkin Soup supercharged with Alaria flakes and seeds.
The autumn is bright yellow and shows its most beautiful colors in food and nature. Go for those intensive colors of bright orange and yellow in your food and boost yourself for the winter.
We love to eat by the season and this month means it is still the last chance for pumpkin. I love to use the Hokkaido since you don’t have to take the skin off and can use the whole vegetable.
Another great fact that we love about soups, especially for the family kitchen table, is that is is such a good way to use up leftovers and puree them into a wonderful and warming soup. If you stick to the recipe it will always taste the same, however, if you like to use up what you find in the fridge, like a tired celery or forgotten potato, put it in and no-one will notice.
However, here are the must-have ingredients for this creamy super soup.
This recipe is one of our family favorites and has been with us for quite a few years.
Recipe summary:
Time: 40 mins.
Flavour Intensity: Light
Featuring: Alaria (dried whole leaves and flakes)
Ingredients:
Small Hokkaido pumpkin
3 carrots
1 sweet potato (optional)
1 onion
Big piece of turmeric
Freshly grounded pepper
Small piece of ginger
Splash of orange juice
little whole leaf Alaria
Can of coconut milk
Little seaweed salt
1/2 teaspoon of fennel seeds
Preparation:
Wash and cut the veggies (they should all be about the same size).
Fry the onion, turmeric, ginger and with the fennel seeds on low heat.
Next add all other vegetables at the same time and fry for a little bit.
Then add orange juice, coconut milk and some water, till everything all the vegetables are covered with liquid. Add the Alaria leaves and let it all cook for 20 min. Alaria really adds some in-depth flavor here, as well as natural saltiness and is a wonderful vegan choice of naturally occurring iodine.
Check if the vegetables are soft and add pepper and salt as much as needed.
When everything is soft and tasty, puree into a creamy soup.
For further possibilities of decoration please read on.
The decoration and toppings are the fact that our kids especially love about this soup. And there are various possibilities.
Use up your old bread and make some wonderful garlic croutons. Roasted sunflower and pumpkin seeds, Alaria flakes, pomegranate seeds and fresh parsely are also a great topping and super nutritious addition to this powerful soup. If you have the chance to get some dark pumpkin seed oil and it is traditionally used in Austria, please go for it.
Continue reading why turmeric is such a great choice especially in the cold time of the year.
Recent studies have proven that curcumin, the compound mainly found in turmeric spice, has anti-fungal, anti- viral and anti- bacteria properties in your microbiome. So it is a good choice when nourishing your body for the autumn and winter season. The freshly ground pepper strengthens this property.
Who would be interested in some nutrition facts about Alaria? Please leave a comment and I will gather some information and interesting food facts for you.
Enjoy and feel free to share!
Enjoy your warming winter soup and nourish your body and soul. The turmeric has anti-viral properties, so it is a great choice for the cold months.