Warming Pumpkin Soup

General HealthBetter MoodBeauty & SkinDigestive HealthIncrease EnergyLower StressSleep & RecoveryAppetite (poor)ConstipationCough/ AsthmaDiarrheaDizzinessEdema/ Fluid RetentionFatigueHigh Blood PressureHigh CholesterolMenopauseMenstrual DisordersWeigh Control/ Weigh LossEuropeanLate SummerFallReduce InflammationImmunity/ PreventionAches & PainCirculation/ Cold Hands & FeetCold Weather/ Tendency to feel coldInsomniaLongevityPostpartum Recovery/ LactationVisionUrinary Problems/ Reproductive HealthMediterraneanPortugueseMainsSides
Written By Joana Castro
As the days grow shorter and the evenings cooler, late summer offers a unique blend of warmth and anticipation. It’s a time to savor the last of the summer sun while preparing for the cozy embrace of autumn with heartier ingredients. Late summer is a season of abundance. Gardens and markets are brimming with fresh produce, from juicy tomatoes to crisp cucumbers. This period is perfect for dishes that bridge the gap between the lightness of summer and the warmth of autumn.
One such dish that perfectly captures this seasonal transition is a warming pumpkin soup. Pumpkins are rich in vitamins and antioxidants, and are an ally for digestion. And you know what I normally say: everything is about a good digestion. Blend them in a soup and you have the perfect combination.

TCM Benefits

  • Strengthen and moves the qi

  • Tonify the blood

  • Improves digestion

  • Good for people with diabetes

  • Warms the body

  • Reduces phlegm and edema

  • Diuretic

Nutricional Properties and Benefits

  • Source of beta-carotene and fiber

  • Contains A, B vitamins(B1, B3, B6), Vitamin C, E, K

  • Constains: calcium, cooper, folate, iron, manganese, magnesium, potassium, selenium, zinc

  • Helps to control insulin levels and blood sugar

  • Helps with weight control

  • Supports thyroid health

 

TCM Flavour: Sweet

Energetics/TCM Thermal Nature: Warm

Organ-Meridian: Stomach, Spleen, Lungs

Season: Late Summer, Fall

 

Total Time: 30 minutes

Serves: 1 big pot

 

Cuisine: European, Mediterranean, Portuguese

Meal Type: Mains, Sides

Ingredients:

  • 1 medium butternut squash/pumpkin

  • 300 g of leek (1 large leek)

  • 2 hands of spinach leaves

  • olive oil

  • sea salt

  • pinch of pepper

Directions:

  1. Heat the olive oil on a pan. Whenever hot, add the leek with a pinch of salt. Cook it until soft.

  2. Add the butternut squash and add a pinch of salt. Cover with the lid and let it cook, in a medium heat, until tender. (don’t let it dry, if necessary add a little bit of water). Approx. 10 min.

  3. Add enough water until it cover the vegetables and let it boil. Turn off the heat and mix everything with a blender until smooth. Taste it to see if if needs more salt.

  4. Add the spinach leaves and let them seat. They will cook with the remaining heat.

  5. Serve with pumpkin seeds and a little bit of black pepper.

Note: if you are expericing an infection or any type of inflammation don’t add any pepper.

Themes and Variations

You can replace the spinach for zucchini, watercress or turnip leaves.

Especially Good For

Anyone with poor digestion, constipation, lack of appetite, lack of strength, going through emotional distress, cold extremities (hand and feet).
Also good for women during menstruation and menopause symptoms.
Great for general recovery and people with diabetes.

 

TIP

Pair it with a fresh salad (if you have tendency to feel hot) or some crusty bread (if you have the tendency to feel cold), and you have a meal that celebrates the best of both seasons.

Joana Castro
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