Des Grands Thés bio et éthiques, des voyages et des rencontres…

Arlette Rohmer, fondatrice des Jardins de Gaïa

Pumpkin soup


The squash season is a long one and is timed perfectly to meet our cravings for simple, warming meals, full of vitamins and minerals – so we should make the most of it! And what’s the best way to make a delicious pumpkin soup? By adding a pinch of our My Personal Mix Soup! Specially created to add to winter soups (and summer soups as well, by the way), this Terra Madre recipe combines the originality of nutmeg, star anise and juniper berry with the sweet freshness of dill and fennel. For soups and vegetable purees with warm and enveloping fragrances, sparkling flavours and full of taste…

Pumpkin soup with “My Personal Mix Soup”, the recipe

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients for four people:

  • 1 pumpkin preferably organic (approx 1.2 kg)
  • 1 onion
  • 2 cloves of garlic
  • 2 potatoes (around 300 g)
  • 2 carrots
  • 1 teaspoon of My Personal Mix Soup (or more according to taste)*
  • 1 teaspoon of coarse salt
  • 10 cl of single cream (or non-dairy cream)
  • 2 tablespoons of olive oil

The recipe:

Remove the seeds from the pumpkin and then cut it into cubes (you can leave the skin on, it can be eaten and gives the soup its beautiful colour). Peel and slice the onion, chop the garlic cloves. Peel and chop the potatoes and carrots.

In a saucepan, heat a drizzle of olive oil and sauté the onion and garlic for a few minutes without colouring.

Add the pumpkin, potatoes and carrots,  the My Personal Mix Soup (remember to shake before use to distribute the spices and herbs) and the coarse salt. Cover with water and cook, covered, for 25 minutes.

Mix with a hand blender, adjust the seasoning if necessary and add the liquid cream if desired.

Bon appétit !

With a slice of wholemeal bread and a few cubes of cheese or smoked tofu browned in a frying pan, this soup makes a complete meal .

Tip: to give your soup an oriental touch,  add a small can of peeled tomatoes (or a few fresh tomatoes when in season 😉), a small brick of coconut milk, 1/2 glass of red lentils and garnish with a few sprigs of coriander!

These Japanese bowls are so pretty aren’t they? Traditionally used for rice, they are also perfect for serving soup!

 

* Inspired by the warmth of paprika from Spain, mace and nutmeg from Sri Lanka, this blend of 100% premium organic herbs and spices contains no celery or salt. A small amount is enough to add gourmet flavours to your soup!

Écrit par Les Jardins de Gaïa

Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…

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