Pumpkin Soup with Grapefruit

(note: due to technical reason this post had to be re-published)

I have often expressed my love for soups! They are healthy, with lots of nutritional ingredients usually, and cover every dietary particularity. So is today’s pumpkin soup with grapefruit; tasty, nutritious, full of vitamins and made with love. 🙂

I was thinking about making a pumpkin soup this way. Now that the weather in Greece was really cold, every day I wanted to eat soup; with legumes, vegetables, etc. This one’s “novelty”, as the title says, is the pink grapefruit. Usually, this soup is made with orange, which suits it a lot. I wanted to try something different. And it went very well! (thankfully …: D) Finally, I added a little homemade milk kefir on top. Great taste! The red powder you see in the one bowl in the photos is a sun-dried hot pepper powder sold in Greek supermarkets.

When I buy pumpkin I often save a part of it in the freezer, cut in pieces. And then when I want to make soup I use it. This recipe is perfect for such an ocassion.

You can find detailed articles about the benefits of pumpkin and grapefruit.

Try the pumpkin soup with grapefruit, for a change, and tell me what you think 🙂 Let’s see the recipe:

Print Recipe

Pumpkin Soup with Grapefruit

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Serves: 4

Prep Time: 10 mins – Cooking Time: 20-25 mins

A delicious, hearty pumpkin soup flavored with pink grapefruit an a bit of ginger

Ingredients

• 500-600 g pumpkin flesh (cut into pieces)
• 1 large potato (cut into pieces)
• 750 ml homemade chicken (or, vegetable broth (I used chicken))
• 1 tablespoon of coconut sugar
• 4 tablespoons juice of pink grapefruit
• the peel of ½ pink grapefruit (without white fibrous tissue)
• the peel of ½ orange (without the white fibrous tissue)
• ½ teaspoon of ground ginger
• 40 g cold butter (cut in pieces)
• salt (pepper)

Instructions

1

homemade milk kefir (sour milk, Greek yoghurt, anthotyro, blue cheese, stilton, etc.)

2

In a large saucepan put the broth, pumpkin, potato, sugar, peels and juice and let it boil over a high heat.

3

After boiling, lower the heat to low and simmer for about 20 minutes.

4

Remove the peels and puree the soup with a blender or a food processor.

5

Add salt and pepper at taste, and butter. Stir again.

6

Serve immediately and garnish with one of the suggestions I have for you, or whatever else you have in mind. As I told you before, I served mine with homemade milk kefir.

Notes

If you want the soup thicker, let it boil again, on low heat, until it reaches the desired consistency.

garnishing suggestions: homemade milk kefir (sour milk, Greek yoghurt, anthotyro, blue cheese, stilton, etc.)

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