Pumpkin soup with fresh Romano beans
When it comes down to digestion there is nothing better than a humble chunky pumpkin. It is one of the most healthful veggies that deserves more attention than it is getting. It is cheap, delicious and packet with tons of nutrition that helps our body stay protected from free radical damage. High fiber, low calorie and easy to digest. It is also super versatile so you never get bored. I could eat it every day in any way, shape or form and be super happy to do it.
I am in love with soups! The spring is slowly kicking in, here in Spain but the nights are still chilly enough. My usual routine for the most of the year is to have a nice veggie soup every evening for dinner. Keep it light and easy for my body to deal with. It warms you up and allows you to relax and wind down before going to bed. It works for me. I don’t enjoy the feeling of heaviness last thing at night and not sleeping is not an option for me. I have created this recipe while living in Portugal. I think it is one of the best countries for fresh produce. Fruit and veg markets every day! No packaging, no unnecessary waste, as fresh as it can get. I enjoy browsing through the markets spotting food objects that are not super familiar to me like this beautiful fresh Romano beans! I know for some they are not super exotic, but for me they ware something new I have newer cooked with. First time I ever tried them was in India, so I was delighted to find them in Portugal. Thy are so pretty!
Combining pumpkin and beans makes the soup super nutritious. To make the beans easier to digest make sure you soak them overnight in water with a touch of vinegar, next rinse them and cook them separately first before adding into a soup. Beans contain a lot of anti–nutrients that can cause a digestive discomfort so this couple of steps help to flush them out and make things easier for your body.
Let’s get to it!
1 cup of fresh or dried Romano beans – soaked overnight, rinsed and cooked for about 45min, strained
half of medium size pumpkin or whole small one– peeled and cubed
1 tsp. fennel seeds
0,5 tsp. dry ginger powder
1tsp. turmeric powder
black pepper to taste
salt to taste
Fresh basil to garnish
1tsp. coconut oil
2 cloves of garlic pressed
1 small onion chopped
Make sure you prepare your beans first, soak them overnight, rinse and cook separately with a couple of bay leaves, strain and set aside. In a large saucepan heat the oil and add the spices first, stir–fry for a minute and add chopped onion and garlic, stir–fry till onion softens, next add cubed pumpkin, beans and about 1, 5 l of water. Bring to a boil, lower the heat and simmer for about 20–25 min. Add salt and pepper to taste and garnish with fresh basil before serving.
It is delicious and soothing to the digestive tract. You can omit beans, if your digestive system is not in a good shape and you are sensitive to beans. The soup will still taste great. I hope you will enjoy it!
Please let me know in the comments below!
Looking forward to hearing from you.