Pumpkin Soup with Wakame

. March 30, 2010

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


denise @ quickies on the dinner table said...

Very interesting recipe - I never thought of combining these two ingredients, though I like them both! Must try this soon :)


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