(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:
Pumpkin Soup with Grapefruit
A delicious, hearty pumpkin soup flavored with pink grapefruit an a bit of ginger
- 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)
homemade milk kefir (sour milk, Greek yoghurt, anthotyro, blue cheese, stilton, etc.)
In a large saucepan put the broth, pumpkin, potato, sugar, peels and juice and let it boil over a high heat.
After boiling, lower the heat to low and simmer for about 20 minutes.
Remove the peels and puree the soup with a blender or a food processor.
Add salt and pepper at taste, and butter. Stir again.
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.
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.)