Here's Why This Pumpkin Soup is Like a Hug in a Bowl

There's a few measly mushrooms in that pasta dish—that means it's healthy, right? Well, if you're on your way to a full detox before the holiday season, a side salad really doesn't cut the mustard, nor does it account for your five a day.

But Naina de Bois-Juzan, restauranteur, took the freshest produce and made veggies the highlight of your evening.

Having grown up in France, Naina was craving for the familiar, authentic French food and the fresh veggies at the farmers markets. So, she went down memory lane and indulged us in one of her secret family recipes, inspired by her mother, who believed that seasonal vegetables were the most important part of any meal.

For this recipe, she went with the most autumnal vegetable, pumpkins, which is not only delicious when cooked, but is also full of Vitamin A and C, potassium and fibre.

"My Godmother makes awesome pumpkin pie. It's delicious as a couscous dish, but just as great when cooked with greens like spinach as a side dish. But my autumn favourite is hands down the pumpkin soup. Its easy, quick and extremely filling as its fibres leave you satiated. Plus, it's great if you want to lose weight quick," she tells us.

Here's the recipe for Naina's family favourite, pumpkin soup.

Ingredients:

1 small pumpkin (about one kilo)

1 onion

1 piece of garlic

1 carrot

1 turnip

Pinch of nutmeg

1 small cinnamon stick

Salt and pepper to taste

Fresh cream

Method:

Start by removing the pumpkin seeds. Then, wash the pumpkin thoroughly and cut it into small cubes. Keep the skin on as it's filled with vitamins and minerals!

Then, cut the carrot and turnip, and peel and cut the onion and garlic. Bring a pot of water to a boil and add in all the vegetables until they're soft and tender.

Once done, mash the vegetables until smooth and creamy.

Serve hot with some fresh cream. Serves four.

Voilà, your very own, healthy and super-easy to make, pumpkin soup.