Pumpkin, Carrot & Ginger Velouté

Ingredients

• 500 g pumpkin (potimarron / red kuri squash), cut into cubes
• 200 g carrots, sliced into rounds
• 1 onion, finely sliced
• 20 g fresh ginger, grated
• 500 ml vegetable stock (or water)
• 1 tbsp olive oil
• 2 tbsp cream (plant-based or fresh), optional
• Salt, pepper

Method

1. Sweat the sliced onion in the olive oil for 3-4 min, until translucent.
2. Add the pumpkin, carrots and ginger; stir well to coat the vegetables.
3. Pour in the stock, season lightly with salt, cover and simmer gently for 20-25 min, until the vegetables are very tender.
4. Blend until smooth and velvety. Add the cream if using, and adjust the seasoning.
5. Serve piping hot.

TCM perspective: Pumpkin and carrot, both sweet-tasting and orange in colour, tonify the Spleen-Stomach (Earth element) and help the body prepare for the move into colder weather. Ginger warms gently and eases the digestion of the pumpkin's natural sugars, without making the dish overly warming.

Tips & precautions: Recommended for fatigue, weak digestion, cold extremities or a pale complexion. Reduce the ginger if you tend towards Heat (dry mouth, red tongue). Keeps for 3 days in the fridge and freezes well.

These are general principles of Chinese dietetics and do not replace personalised medical advice.