When I was a kid, my favourite month was definitely September. It meant staying at my grandma Italia´s farm (yep, like the country!) with my cousins. There we would do a bunch of kids stuff outdoors but also help out in the grapes harvest (for the amazing green wine), learn how to make bread at my grandma´s bakery and pick vegetables, among which the first pumpkins! My oldest cousin had a thing for pumpkin seeds and he used to convince us that scooping them from the pumpkins was great fun!!
So I went to the market and found a small orange pumpkin. I was craving for pumpkin seeds but I was going to do them the traditional way. So, today I did this super healthy, immune-boosting soup and tomorrow I will do and post the desired roasted seeds recipe along with a surprise.
While Fall is arriving, it is important to boost our system with super foods, and even more so when you have a fragile digestive system. The pumpkin is incredibly rich in vital antioxidants and vitamins. The fresh ginger is effective in alleviating symptoms of gastrointestinal distress and is also antioxidant and anti- inflammatory. This is even more important when our diet restricts garlic, another powerful anti-inflamatory food.
And because today´s recipe is all about healthy ingredients, I chose these three great toppings: roasted sesame seeds, extra virgin olive oil and scallions. As most of us low fodmappers cannot tolerate dairy, freshly crushed sesame seeds are a great source of calcium. Olive oil is loaded with antioxidants and healthy fats (even more when not cooked) and scallions (spring onions in the UK) are a low-calorie vegetable, rich in vitamines A and K.
- 1 small pumpkin (1kg/2lb)
- 2 tbsp grated fresh ginger root
- a pinch of salt
- 1 cup of scallions/spring onions green tops, sliced
- 2 tbsp roasted sesame seeds, freshly crushed
- a dash of extra virgin olive oil
- In a large saucepan add the seedless pumpkin cut into chunks and pour in water until it´s covered.
- Bring to a gentle boil and cook over a medium high heat for 25 minutes, until pumpkin is mushy.
- Add the fresh ginger and the salt and purée the soup with a hand blender or in a food processor.
- Stir in the scallions, cover and simmer for 5 minutes.
- Just before serving, stir in the olive oil and the roasted sesame seeds.