Pumpkin, spinach, pancetta soup

Cold has hit us suddenly. Or I am just not prepared. I think summer was just yesterday here…

When I start using my fireplace in the evenings, I know it’s time to change the way I eat. No more fresh salats and cold drinks. Our body needs warm food and drinks. Spleen is working extra hard, to heat whatever we put in our body. Our body needs to heat itself and if we eat and drink things that cool down out body, then we are not helping ourselves to work easily with everything it has to do. Livers and spleen work together and when cold days come, it’s only smart to adopt our food to new weather conditions.

Fall offers such a variety of vegetables and there is no point in skipping those. When you come to a store, there is so many pumpkins, you can choose from. I love to combine them with other vegetables. I love to make soups. They are warm, they bring all kinds of nutrients and you can put in all kind of spices and herbs, that are also helping with digestion. Digestive organs are our so called second brains, so this also soots our mind, our brain and at the end, our soul. Yes, fall and winter is time, when we start spending more time indoors and therefore we have more time to think about our life and we spend more time alone. Not easy for everyone. It’s great to support this mood with the food right? To get the dopamine and relaxing hormones through right kind of food is also advantage. We just need to learn all about the incredible power of vegetables.

This soup was created partly intentional and partly by coincidence. I decided to use great, orange, organic pumpkin, that I got from my mom and I just wanted to put in some carrots, but then I found spinach in a fridge, that I needed to use, so I decided to include it. Then I also found some old pancetta and I also included it. So this soup was made for the first time and it did not need any adjustments, so I can share my recipe. Try this soup and give your spleen a well deserved rest :)

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Recipe for Pumpkin, spinach, pancetta soup

  • 2 shallots
  • 3 cloves of garlic
  • 1 medium pumpkin - any kind, but hokaido is the best
  • 4 medium sized carrots
  • 2 handfuls of spinach
  • water
  • 2 bayleafes
  • 2cm of ginger
  • 3cm of turmeric
  • parsley, nutmeg, chives, pepper, salt and other spice to taste
  • 2 tbsp of duck fat
  • 2 tbsp of olive oil

Sauté onions and garlic on duck fat and olive oil, until golden brown. Don’t overdo it, so the garlic will not become bitter. Add vegetables, cut on the pieces, about 2cm big and add bayleaf, ginger and turmeric. Add water and the spices. Cook for about 10 minutes and take out the bayleaf, before adding spinach. Cook for 10 more minutes and then live to cool down a bit. Use stick blender to make a creamy texture. Cut the pancetta to small pieces and sauté it until it smells heavenly. Add those to soup and enjoy.

I usually eat only soup for lunch as a main dish, so I add gruyere and hard boiled eggs or avocado, or all of the mentioned goodies. That’s what I did and it was delicious.

  • No grains
    no grains
  • No sugar
    no sugar