For me, Winter means soup! All season long, I eat soup every single day. My favorite? Pumpkin, hands down. It’s so creamy and sweet, I never tire of it. Recently I experimented with a pumpkin-leek combo, and the result was pure heaven. If like me you’re feeling fancy for the holidays, you can top the bowl with some pan-fried brussels sprouts and okra “stars" - it looks especially festive for Christmas. Let me know what you think!
INGREDIENTS
FOR THE SOUP
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1 pumpkin (about 1 Kg), seeded and chopped
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2 leeks, finely sliced
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1 carrot, sliced
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1 onion, peeled and finely chopped
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1 garlic, finely minced
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1/2 cup water
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1/2 cup coconut milk
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1 Tbsp unrefined coconut oil
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1 tsp fresh ginger, grated
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Salt and black pepper to taste
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1 cup brussels sprouts, cut in half
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1-2 okra, finely sliced
PREPARATION
INSTRUCTIONS
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Heat 2 tsp of coconut oil in a large saucepan over low heat. Stir in onion, garlic, and leeks and cook for a few minutes until softened.
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Add carrot and pumpkin chunks and cook for 10 more minutes stirring occasionally.
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Add water, cover, lower heat and cook until the vegetables are soft.
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Stir in coconut milk, fresh grated ginger, salt and black pepper, and cook for another 5 minutes.
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Turn off the heat and set aside for 10 minutes before blending until smooth.
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Heat 1 tsp of coconut oil on a skillet over medium-high heat and sear the brussels sprouts for 3-4 minutes until nicely browned and tender.
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Add the okra slices at last. They are cooked in less than a minute.
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Ladle soup into bowls and top with seared brussels sprouts and okra “stars”. Add fresh herbs and finely chopped chives if desired.
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Drizzle some extra virgin olive oil and season with sea salt flakes.
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Enjoy!
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