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    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.

    Υγιεινή και θρεπτική κολοκυθόσουπα αρωματισμένη με ροζ γκρέιπφρουτ και τζίντζερ - Healthy and nutritious pumpkin soup with pink grapefruit and ginger

    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:

    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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