Fall recipe: Goji berries and pumpkin soup

About Ingredients:

Did you ever wonder how to use those little red goji berries that are often found in healthy food sections of supermarkets? In fact, there are many recipes in which you can use goji – from muffins and salads to stews and soups. Here we offer our fall recipe: Goji berries and pumpkin soup.

Goji berries

In Chinese Medicine, both goji berries and pumpkin are considered highly beneficial during the Fall season. Goji berries are known to tonify the liver and kidneys, nourish Yin and blood, counteracting autemn dryness, and support the immune system, vision and skin. They are also rich in antioxidants, helping to protect against illness and fatigue. 

Pumpkins and squashes

Pumpkin, on the other hand, is a warming food that strengthens digestion (stomach and spleen), providing grounding energy during fall and preparing body resources for winter. Its high fiber content aids in maintaining healthy digestion, while its beta-carotene supports the immune system. Together, goji berries and pumpkin create a harmonious balance of nourishment, making them ideal for promoting health and vitality in the fall. Many types of pumpkins are suitable for this recipe such as Butternut, Kabocha, Sugar Pie.

Ingredients:

  • ~3 lb pumpkin or winter squash (peeled, seeded, and cubed)
  • 1 cup dried goji berries (soaked overnight in water, strained)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 3-4 cups vegetable broth or water
  • 2-3 tablespoon olive oil
  • 1 teaspoon of turmeric
  • 1 inch piece fresh ginger (grated)
  • 1/2 teaspoon cumin and nutmeg powder each
  • Salt, paprika or chili pepper to taste

Equipment:

  • One large, thick-walled pot
  • Blender, immersion or regular

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
  2. Add Pumpkin: Add cubed pumpkin to the pot and stir for 5-7 minutes. Add 1/2 teaspoon salt.
  3. Simmer: Add vegetable broth or water and bring to a boil. Reduce heat and let it simmer until the pumpkin is tender, about 15-20 minutes.
  4. Add Goji Berries and spices: Stir in and let them cook for another 5 minutes.
  5. Blend: Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth.
  6. Adjust: adjust thickness by adding some hot boiled water or broth if necessary.
  7. Season: Adjust salt and pepper.
  8. Serve: Garnish with fresh microgreens, herbs, pumpkin seeds and enjoy your nutritious, warming goji berry and pumpkin soup!

We hope you will enjoy our Fall recipe: Goji berries and pumpkin soup!

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