VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from The Yoga Sanctuary ~ October 2007 Recipes

Ginger Curried Pumpkin Soup
Makes 4-6 servings

3 cups of water
1 small pumpkin, seeds removed and cut into small cubes (about 4 cups)
(Butternut squash can be substituted)
1 cup chopped sweet onion
3 cloves garlic, minced
4 tablespoons peeled and minced ginger
1 fresh chili pepper, chopped
1 apple, peeled, cored, and diced
2 tablespoons raw honey or maple syrup
2-4 tablespoons organic extra-virgin olive oil or cold pressed coconut butter
2 tablespoons nama shoyu (soy sauce can be substituted)
1 teaspoon turmeric powder
1 teaspoon cinnamon
1 tablespoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon fresh ground black pepper
Sun-dried sea salt to taste

1. Pour the water into a soup pot. Place a basket steamer in the soup pot and bring to a boil. Steam pumpkin with a cover on top of the pot until a fork can pierce it easily (5-12 minutes).The smaller the cubes, the less time is necessary to steam.

2. Turn off heat. Transfer the steamer from the pot to the sink, leaving the hot water in the pot. Add onion, garlic, chili pepper and apple to the hot water in the pot and cover with a lid.

3. In the sink, run the steamed pumpkin under cold water until it is cool enough to handle comfortably. Peel the skin from the cubes of pumpkin and place cubes in a blender or food processor.

4. Add in hot water and its contents. Add honey or maple syrup, oil or coconut butter, nama shoyu, turmeric, cinnamon, coriander, cumin and black pepper. Process. Season with sea salt to taste.

The soup can be gently warmed again over low heat. This soup keeps well in a jar in the refrigerator.