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Volume
9 |
~ News From
"Your Birthing
Family" ~ |
Issue
10 |
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Charis Cuisine
Thai Spiced Pumpkin Soup
Yield: serves 4
Ingredients
2 teaspoons coconut oil
1 yellow onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled and small dice (or 1 BPA free-can
or container of pumpkin puree)
2 cups vegetable broth, more as needed
2 cups of coconut milk
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons red curry paste
½ teaspoon nutmeg
sea salt and pepper, to taste
4 tablespoons pumpkin seeds (pepitos)
4 tablespoons fresh cilantro |
Instructions
In
a pot, warm coconut oil over low heat. Add the
onions, garlic and pumpkin and simmer 4-5 minutes.
Add vegetable broth, coconut milk, bay leaf, thyme and
curry paste and simmer for 15-20 minutes, adding more
broth as needed.
Remove the bay leaf and puree with an immersion blender
or regular blender.
Add the nutmeg and season with salt and pepper as
desired.
To serve, place the soup in a bowl and top with the
pumpkin seeds and chopped cilantro.
Enjoy! |
Good
season to make this soup! I received the original recipe
from
Food Babe with permission to share it here. The recipe
is changed slightly, I cooked it less. The vegetable broth
I use is simply made from vegetables I juice. Every time I
make this I use different vegetables according to what is living
in my refrigerator or ripe in the garden!
-Susan Oshel
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'Behold,
I will bring them from the north country, And gather them from the
ends of the earth,
Among them the blind and the lame, The woman with child and
The one who labors with child, together,
A great throng shall return there...And My people shall be
satisfied with My goodness, says the LORD.'
Jeremiah 31:8, 14
~~~
©2014 Charis Childbirth Services, All Rights Reserved
Feel free to forward this newsletter to friends in its entirety,
leaving all attribution intact.
October 2014 |
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