A warming, grounding autumn soup, perfect for nourishing digestion, boosting immunity, and counteracting external cold and dryness.
In TCM, kabocha squash strengthens the Spleen and Stomach, harmonizing digestion and reducing Dampness. Ginger warms the interior, disperses cold, and supports immune function. The addition of white pepper gently boosts Yang Qi and aids in Lung health.
Nutritionally, kabocha is rich in beta-carotene (pro-vitamin A), fiber, and immune-enhancing antioxidants. Ginger’s anti-inflammatory and circulatory properties help combat seasonal colds and sluggish digestion.
Ingredients (Serves 4):
- 1 small kabocha squash, peeled and cubed
- 1-inch piece of fresh ginger, sliced
- 3 cups vegetable or bone broth
- 1 tablespoon olive oil or sesame oil
- ½ teaspoon white pepper
- Sea salt to taste
- Optional: drizzle of toasted sesame oil
Instructions:
- Toss kabocha cubes with olive oil, salt, and white pepper. Roast at 400°F for 25–30 minutes.
- In a pot, sauté ginger slices in a little oil.
- Add roasted kabocha and broth, simmer 10 minutes.
- Blend until smooth.
Season, serve hot with optional sesame oil drizzle.
