Spring is a time of growth — renewal, regeneration and rejuvenation. Tonify your liver, treat your skin, and revitalize yourself with this rich, creamy soup.
The art of making soup has a long history in China and in Europe. Each has its unique characteristics. Traditionally, Chinese soup often uses medicinal herbs and emphasizes nutrition and heat regulation, while European soup, often with cream or flour bases, is sweet and fragrant.
This pumpkin and carrot soup embodies the richness of the French culture, the freshness and rustic milieu of its countryside. According to traditional Chinese medicine, spring is the season to tonify the liver and eyes. Dubbed the “civilian ginseng,” carrots nourish the liver, moisturize skin, and prevent aging. Pumpkin, too, fortifies the liver, prevents hypertension, and contains anti-cancer benefits.
Easy to prepare, this soup encourages a sweet mood, fostering family warmth and affection during springtime.
Ingredients (serves 2-3):
¼ pumpkin, diced (14 oz or 400g)
1 carrot, diced (210g)
Half an onion, diced (150g)
1½ cups milk (350ml)
1 Tbsp olive oil (14g)
2–3 Tbsp whipping cream or plain yogurt
2 pieces fried bacon, crumbled
1.Fry onion with olive oil in a pot.
2.Add diced pumpkin and carrot.
3.Add enough water to cover vegetables.
4.Simmer for 20 minutes, remove from heat.
5.Let cool, process ingredients in food processor until well mashed.
6.Return soup to pot.
7.Add milk until desired consistency, bring to a simmer on medium heat.
8.Season with sea salt, remove from heat.
9.Serve in bowls, top with a tablespoon of yogurt and sprinkle with bacon bits.
This soup is thick and sweet. Replace milk with broth if preferred.
Photography by Hsuyi Shih