My visit to central Athens yesterday put me right in the mood for Halloween, and you can see why here. So I am home today, making pumpkin soup and sharing the recipe with you all. I’m also sharing the link to my special edition newsletter for Halloween that’s jam-packed with FREE spooky books!
But first, the soup!
For this recipe, I use Hokkaido pumpkin that is incredibly yummy and tender. I don’t know about you but I wash its skin well and leave it in! It is soft and has a wonderful texture when cooked. Plus, it means, you get even more beta-carotene 🙂
I liquidize the soup before serving but leave out about a cupful of chunks so I can throw them in the plates for decoration.
My recipe includes ginger and parsley, and it’s so warming and nutritious – an excellent choice for Halloween and any wintry evening, for that matter. You won’t find it in my recipe, but these days I also add 1/2 a teaspoon of turmeric to the cauldron (sorry, I meant the pot!)
Turmeric adds extra nutritional value to the dish. Plus, the color yellow makes a striking contrast to the green lizard tail salad I serve on the side (just kidding!)