Very easy recipe to make with fresh pumpkin, some organic vegetable stock, wakame. I used dried wakame flakes from Festalgue. This leafy sea vegetable is naturally packed with a wide range of essential vitamins and minerals including potassium, iron, calcium, iodine and magnesium. Wakame is also high in antioxidants, and a good source of both soluble and insoluble fiber.
-1 tablespoon olive oil
-1 slice of fresh pumpkin, peeled and diced into 1-inch cubes
-4 cups organic vegetable stock
-1 to 2 teaspoons fresh thyme (or less if desired)
-salt and pepper
In a large pot, heat the oil over medium heat. Add the cubed pumpkin and sautee for 2-3 minutes or until they start to get some caramelizing color. Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 30 minutes or until the pumpkin is tender. puree the soup in a food processor or blender, let the soup cool a bit before processing.
Garnish as desired with dried wakame