In the autumn, my mom’s garden turns orange with hokkaido pumpkins, cute round halloween-y pumpkins that are so nutritious they could be considered superfood.
Hokkaido pumpkins are full of vitamins, especially beta-carotene and vitamins A, B, C and valuable minerals such as calcium, magnesium, phosphorus and potassium. They help relieve health issues with pancreas, spleen and stomach.
According to Chinese medicine, orange and yellow foods have a healing effect on the spleen and stomach, organs we often neglect despite signs of poor function. Symptoms of spleen dampness are very common in the modern world and include constant feeling of tiredness, heavy limbs, unclear thinking, cloudy urine and other urinary tract issues, vaginal discharge, lack of appetite, skin diseases etc.
Hokkaido soup is one of the simplest soups you can make and it takes almost no time to prepare, making it an amazing autumn warming meal, adding pops of bright colour to your dining table. The creamy texture is perfect for kids as well, boosting their 5-a-day with some serious vitamin power.
- Half of a medium hokkaido pumpkin
- 2dl of filtered water or to taste
- 1/2 tsp nutmeg
- 1/2 tsp himalayan salt
- Clean the hokkaido pumpkin of seeds and cut it into squares around 2x2 cm
- Put the hokkaido squares in a pan and add water, salt and nutmeg
- Let the water boil than lower temperature and let the pumpkin cook for 10 minutes or until soft
- Remove from stove and blend using a hand mixer until the soup is even and creamy
- Serve with a sprinkle of pumpkin oil and optionally toasted bread pieces