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PUMPKIN SOUP

Yields1 Serving

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!

 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.