MUSQUEE DE PROVENCE

Creamy Roasted Pumpkin Soup

The days are getting shorter, the leaves are changing color coming down thick and fast due to the recent storms. Behold, the pumpkin season is upon us. Pumpkin is the centerpiece of the harvest season, symbolizing gratitude and abundance.

I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. - Henry David Thoreau

Pumpkins also represent potential, as each pumpkin is packed full of seeds. Do not discard them, as they are a good source of antioxidants, magnesium, and zinc, and are rich in unsaturated omega-6 fatty acids. Instead, clean them from the flesh, air-dry for a few hours, sprinkle them with salt, pepper, and herbs, and roast them in the oven for a nutritious snack.

There are hundreds of different pumpkin species worldwide, while muscat, butternut, and hokkaido are some of the most commonly used. There is not one pumpkin for one specific dish, as given the taste preferences, any type can be processed and used to fit a variety of recipes.

Musquee de Provence is a huge, round, semi-flat scalloped pumpkin weighing up to 10 kg that starts green and matures to a beautiful golden brown color. The flesh is a dense orange with excellent flavor, that can also be eaten raw. Muscat pumpkins get their name from the flavor, which is sweet, yet slightly spicy and tends toward nutmeg, making it a favorite amongst chefs. It is particularly flavorful for cooking and baking. It has a very long shelf life and becomes more flavorful upon maturity.

Pumpkins are rich in vitamins, minerals, and antioxidants. Due to their bright orange color, they are a wonderful source of beta-carotene, which your body converts to Vitamin A. They contain most B Vitamins, as well as Vitamin C and E. Pumpkins contain a variety of antioxidants, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin, that neutralize free radicals, and thus work against inflammation while reducing the risk of chronic diseases and certain cancers.

Autumn, like every season, holds an important significance in Traditional Chinese Medicine (TCM) and each season has a series of corresponding elements, foods, organs, and emotions. Just as nature changes with the seasons, so do our bodies and their needs. Everything is connected and directly influences the body, mind, and spirit. Understanding this can help us support balance and prevent disease.

In the past, people practiced the Tao, the Way of Life. They understood the principle of balance as represented by the transformations of the energies of the universe. They formulated exercises to promote energy flow to harmonize themselves within the universe. They ate a balanced diet at regular times, arose and retired at regular hours, avoided overstressing their bodies and minds, and refrained from overindulgence of all kinds. They maintained the well-being of body and mind; thus, it is not surprising that they lived over one hundred years.

Maoshing Ni, The Yellow Emperor's Classic of Medicine

According to TCM autumn correlates with the element of metal, which is governed by the lungs and colon. Both organs work together to take in good things and eliminate all waste. If the lungs and colon are in disbalance, sickness will occur. According to TCM autumn is divided into stages.

Early autumn is the best time to strengthen the spleen, responsible for digestion and absorption of nutrients, regulation of water retention, and optimal functioning of the immune system, among others. Our spleen energy is damaged by excess and irregular eating, not chewing well, excess sugar and raw foods, and overthinking. An over-taxed spleen will produce excess mucus, worsening allergies, bronchitis, and digestive troubles. During early autumn it is important to avoid foods that build dampness (sugar and sweets, dairy (except yogurt and kefir), white flour products, excess raw fruits and vegetables, and cold beverages) and support the spleen with warm cooked foods of the early fall harvest.

During late autumn colder weather arrives, accompanied by dryness, which affects the lungs profoundly. Lungs play an important role in our immune system, as they govern the circulation of Qi throughout the body. Lungs are directly connected to the skin, and nourishing our lungs during autumn can directly prevent skin problems. In the case of psoriasis and atopic dermatitis, there is always too much heat and not enough water in the body. Grief is the emotion of the lungs, so for the lungs to function properly, it is important to process and let go of any accumulated grief from the past. The second organ affected by autumn is the large intestine. This organ function is of elimination and letting go, both physically and emotionally.

According to TCM, the best way to support your health during any season is to ingest the right foods. Cooling foods like salads, raw vegetables, and raw fruits are ideal for summer but can harm your health during autumn. During this time it is important to stay hydrated by sipping enough warm water and warming hot teas throughout the day and by eating hydrating and warming foods. Honey has antiviral properties and is great for reducing inflammation. Simmered apples, pears, dates, and other fall fruits are nurturing the lungs, but should only be eaten in the morning and not in excess due to their high sugar content that produces phlegm. Nuts, especially walnuts, chestnuts, and sweet almonds, as well as sesame seeds are also recommended during fall. Pungent (spicy) foods and herbs like ginger, cinnamon, nutmeg, rosemary, thyme, turmeric, horseradish, cayenne pepper, garlic, and onion stimulate and clear the lungs, and are also recommended. White foods such as cauliflower, daikon radish, white mushrooms, oats, sesame seeds, beans, rutabaga, turnip, and cabbage support the lungs as well.

Bright orange pumpkins, sweet potatoes, and carrots are ideal autumn foods and can be eaten throughout fall in the form of warming soups and stews, as they support the spleen, lungs, and colon, as well as proper digestion and elimination.

Ingredients:

• 800 g muscat pumpkin

• 2 onions

• 5 garlic cloves

• 1 leek

• 4 carrots

• 3 sprigs fresh rosemary

• a bunch of fresh thyme

• 4 bay leaves

• 2 tbsp virgin olive oil

• 1 tsp coarse salt

• 1 tsp ground nutmeg

• 1 tsp ground turmeric

• 1/2 tsp ground cinnamon

• freshly ground black pepper

• cayenne pepper (depending on how spicy you like it)

• 500 ml full-fat coconut milk

• handful of fresh sage leaves

• 1 tbsp butter or coconut oil

• a handful of pumpkin seeds

Preparation:

Preheat the oven to 220°C and line a baking sheet with parchment paper for easy cleanup. Cut the pumpkin, clean out the seeds (do not discard them, they make a great snack), and cut the pumpkin into even slices. Put the slices onto the baking sheet, add peeled and cut onion, leek, carrots, and peeled garlic cloves. Add fresh rosemary, thyme, and bay leaves, sprinkle with olive oil, salt, and pepper. Mix gently. Roast for about 40 minutes until the pumpkin flesh is easily pierced. Let cool slightly, cut into cubes, and put into a stand blender (which results in the creamiest soup ever). Add the baked herbs, onion, garlic, carrots, leek, nutmeg, turmeric, cinnamon, cayenne pepper, and full-fat coconut milk to the blender. You might need to work in more batches. Mix everything until super creamy and adjust salt, pepper, or cayenne pepper to your preferences. Put the creamy pumpkin soup in a large pot and warm it right before serving. Meanwhile toast pumpkin seeds in a medium skillet over low heat until fragrant and add some salt and pepper. Put the seeds aside and in the same skillet heat up a bit of butter or coconut oil and toast fresh sage leaves until crunchy. Serve the soup in individual bowls sprinkled with crunchy sage leaves, fresh herbs, and pumpkin seeds. Bon Appétit!