Pumpkin Ginger SoupJan 18, 2021
- 4 tbs coconut oil
- 4-5 lbs pie pumpkin
- 6-8 cloves garlic minced
- 2 tbs fresh grated ginger
- 1 medium onion chopped
- 4 cup stock
- 1 cup coconut milk
- 1 tbs salt
- 1/2 tsp cayenne
- 2 tbs maple syrup to taste
Preheat oven to 375 degrees. Cut pumpkin in half and gut out seeds place cut side down in roasting pan and ad 1/2 cup water to pan. Roast for 35-45 minutes until tender. Remove from oven and set aside to cool. Heat oil over medium heat and sauté onion, garlic and salt until onion is translucent (about 5-7 min)
Scoop Flesh of pumpkin out and add into pan. Add ginger, cayenne and stock to pan and bring to a soft boil before lowering heat to a gentle simmer, cook for 20 minutes. Stir in coconut milk. Puree in batches in a blender or with immersion blender. Return to pan and season with salt, pepper and maple syrup to taste. Serve with fennel compote and pesto, pumpkin seeds and rustic bread.
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