Pumpkin, it is so good! It tastes autumnal, warm, and familiar. Yet, pumpkin is tricky, as it has got a quite high glycemic index, so it is not suitable for those who suffer from glycemic disorders, or insulin resistance.You should treat it in the same way as carbs, and combine it with proteins, and plenty of vegetables. This is my own pumpkin pureed soup.
3cupsof butternut or sugar pumpkin OR a 15-ounce can of pumpkin purée(400g)
3/4cupsof yellow potatoes
4-5sprigs of thyme
2tbsof butter(30g)
Coarse salt
Ground pepper
Ground oat bran
Toasted cubed bread
Extra virgin olive oil to garnish each bowl
Servings 4people
Instructions
Slice off the root end of the leek and the dark green top. Slice the leek in half lengthwise. Place both halves cut side down and cut them into thin half-moon pieces. Since leeks have lots of sand and dirt between the layers, place the slices in a bowl of water. The sand will settle to the bottom. Scoop the leeks out of the bowl with your hands so the sand stays on the bottom of the bowl;
Cut the skin off the pumpkin; then cut into coarse chunks and rinse them. If using canned pumpkin, skip this step;
Peel, rinse, and cut the potatoes into cubes;
In a stock pot, heat the butter and brown the leek pieces and thyme together;
Add the squash and the potatoes and cover with water. Season with salt and pepper. Cover with a lid and cook for about 20 minutes;
Remove the thyme; if you want more fiber, add some oat bran and blend with an immersion blender;
If it is too liquid, you may boil it for a few minutes more. If it is too thick, add some hot water;
Garnish your soup with a little extra virgin olive oil, some fresh thyme leaves, and some toasted bread cubes;
If some pureed soup has been left over, keep it in the fridge for up to 2 days, or put it into glass containers and freeze;
Notes
If some pureed soup has been left, keep it in the fridge for no ore than 2 days, or put it into one serving containers and store in the freezer.