It is the time for comfort food and to ward off any colds. This soup is both nourishing and will help to build up your immune system. The changing of weather and seasons always seems to bring on the colds. The use of pumpkin, squash and sweet potato this soup is rich with Vitamin A and C. The beautiful orange and yellow from the root vegetables is beta-carotene. This vitamin is great to boost your immune system because it is an antioxidant. These antioxidants help to fight all the free radicals that we take in from our environment. By boosting this vitamin during this season you help protect your body from potentially harmful bacteria. The use of spices and especially ginger will also help to boost your immune system. Spices have been used for centuries as the natural form of medicine.
Yields 6 servings
1 sugar pumpkin -roasted
1 squash roasted
1 sweet potato - baked
2 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons ground ginger
3 tablespoons of olive oil
1 yellow onion - small dice
Vegetable or Chicken Stock
Cilantro to Garnish
1. Roast pumpkin, squash and sweet potato in the oven for 35-40 minutes at 375 degrees. They should be tender. Peel the skin, remove any seeds, and roughly chop. Set aside.
2. In a large pan or stock pot, heat the olive oil over medium heat. Add the cumin and fennel seeds and allow them to become fragrant. Then add the onion and a pinch or 2 of salt. Cook until the onions are translucent.
3. Add the ginger, the pumpkin, sweet potato, and squash. Season well with salt and pepper. Cook for about 5-6 minutes. Then add the stock. Bring to a light boil/simmer. Cook covered for 20 minutes.
4. Once cooked turn the heat off. Either using a hand blender or regular blender (be careful if using a regular blender with a hot soup), puree the soup. You may notice you might want to add more stock if it is too thick, which tends to happen once you puree these root vegetables.
Serve with a garnish of fresh cilantro and enjoy!