The winter in NYC can be dreadful and all you want is sipping warm tea, hot cocoa, soups and warm foods. In 2013 I started getting more into hearty soups and I love any kind of pumpkin so here we go!
1 medium size Kabocha pumpkin
1 inch of peeled ginger
2 garlic cloves
1 Tsp tumeric
1/4 Himalayan salt
1 handful of cilantro
Some roasted sesame to taste
Vegetable or bone broth home made or organic made (I make my own most of the time)
Preheat the oven at 350-375 F and put the pumpkin in the oven for 40 min to 1 hour.
When the pumpkin is ready put it aside to cool. Then cut it, remove the seeds and the green shell and cut in pieces.
In a pot at garlic, olive oil and let it roast few seconds. Add the pumpkin, ginger and curcuma and let it all cook and sear for few minuted and then pour in the broth of your choice to cover everything and let it cook for 20 minutes. If it boils, turn it to low so it simmers.
When everything is warm and feel soft turn off the heat and use a food processor to amalgamate everything.
Serve warm with sesame seeds, cilantro and a dash of olive oil on top.
I love soups, which do you make in the winter?