PUMPKIN SOUP
Pumpkin's anti-diabetic, anti-cancer, immunity-boosting and weight loss promoting properties make this vegetable a nutritional powerhouse and Asian food-as-medicine favorite. Be sure to save the seeds to roast as a salty, crunchy snack, packed with tons of healing essence!
[cooked-sharing]
2 lbs of pumpkin (sweet or any kind), chopped into large chunks (remove skin and seeds)
2 medium onions, sliced
2 cloves of garlic
4 cups of water
1 pat of butter or 1 Tablespoon of coconut cream or heavy cream (optional)
2 Teaspoons of Mushroom seasoning (more to taste)
Salt and pepper to taste
Dash of Chinese shaoxing cooking wine
1
Combine the first six ingredients in a saucepan and bring to boil.
2
Reduce heat and let simmer until pumpkin is tender. (For a lighter soup, omit onions and add more pumpkin).
3
Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender and puree in small batches.
4
Add cooking wine and season to taste with salt and pepper. Add more mushroom seasoning if needed.
CategorySoups
Ingredients
2 lbs of pumpkin (sweet or any kind), chopped into large chunks (remove skin and seeds)
2 medium onions, sliced
2 cloves of garlic
4 cups of water
1 pat of butter or 1 Tablespoon of coconut cream or heavy cream (optional)
2 Teaspoons of Mushroom seasoning (more to taste)
Salt and pepper to taste
Dash of Chinese shaoxing cooking wine
