Pumpkin soup macrobiotic recipe

We are enjoying a particularly cold winter and flu is everywhere. Food can help us warming up and fight against typical winter diseases, as well as boosting our immune system.
Today’s Pumpkin soup macrobiotic recipe is ideal for a healthy dinner and help our body against cold winter evenings.

Ingredients

We just need:

– Two medium size onions, peeled and chopped.
– Some mirin or ginger juice (optional)
– Half pumpkin peeled and chopped in small pieces
– One or two white miso tablespoons
– A pinch of sea salt
– Nori seaweed toasted and cut in small squares

Preparation:

1. Put the onions on a pan and cover them with the pumpkin pieces. Cover the vegetables with 850 ml water, add a pinch os salt and bring it to boil. Cook it uncovered for 5 minutes, then cover and let it cook over low heat until vegetables are soft enough (aprox. 20 minutes).
2. Let it cold before smashing the vegetables (add some extra water if it’s too thick). Season with mirin or ginger juice and miso and cook again over low heat for 5 more minutes.
3. Decorate with nori seaweed squares and serve.

Versions:

*Pumpkin can be substituted by chayote in Summer.
*Onions can be cooked with sesame before adding the rest of ingredients.

If you like this kind of recipes, don’t miss the macrobiotic winter menu we created with the collaboration of Macrobiotic Nutrition department at Sha Wellness Clinic.
You will love it!