Curried Pumpkin or Squash Soup
A simple soup to increase digestive function (Spleen Qi) and warm you from the inside out!
1-2 TBS olive oil
1 medium sized Kabocha squash, pumpkin, or squash of your choice peeled, deseeded, chopped into large chunks (approximately 4 cups)
1 medium sized onion, diced
3 cloves garlic, peeled and chopped
1” chunk fresh ginger, peeled, finely chopped
1 TBS cumin powder
1 tsp coriander powder
2 tsp turmeric powder
2tsp curry powder
1 buillon cube (chicken or vegetable) / 1stp dried parsley & 1tsp dried celery flakes
1/2c fresh cilantro, washed and roughly chopped
Salt and pepper to taste
*Optional chilly powder for an extra kick!
Heat olive oil in a large stock pot. Add ginger, garlic and onion, and fry until onion is golden brown. Add cumin, coriander, turmeric, salt, pepper, and curry powder. Reduce heat to medium and stir for 1 minute. Add squash and continue to cook for 2 minutes. Add water until vegetable mixture is submerged by 2 inches (you may need to add more water as the soup cooks). Increase heat, and bring water to boil. Add buillon cube and continue to cook for approximately 20 minutes or until squash is completely soft (Check for doneness with a fork or knife). Once the squash is thoroughly cooked, turn off heat and let soup cool for 10 minutes. Puree with hand mixer or blender. Serve and garnish with fresh cilantro.