VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Orlando's Living Kitchen ~ November 2009 Recipe

Pumpkin Ginger Curried Coconut Soup

4 cups water
1 small pumpkin, seeds and skin removed and cut into small cubes (makes about 4 plus cups)
1 1/4 cups chopped sweet onion
4 cloves garlic
2 tbsp ginger chopped
1 1/2 apples cored and diced
1 tbsp raw honey
3 tbsp olive oil
2 tbsp coconut butter (This is not to be confused with coconut oil.
But if you cannot get the butter then use the oil.)
2 tbsp Nama Shoyu or Low Sodium Soya Sauce
1 tsp turmeric
1/2 tsp cinnamon
1 tbsp ground coriander
1 and 1/2 tsp cumin
1/2 tsp ground black salt
Sea salt to taste

This is a slight variation from a wonderful soup that I make for my family that I lifted from Renee Loux Underkoffler's Living Cuisine. It is not a fully raw soup but very yummy and if you cook it at low heat you can certainly do minimal damage to nutrients. You can cut back on any oils if you are watching your pant size...lol. You can also remove the Nama Shoyu and Salt if you are avoiding salt. It does affect the taste some but still remains a yummy soup.

First off steam the pumpkin till you can easily put a fork in it. Then place 4 cups hot water or water used to steam with in a pot big enough for all the goodies. Place the pumpkin and apple in a food processor or Vita Mix and blend till smooth then put back in the pot with water and throw in the rest of the goodies and mix till flavours have blended well. You can also play with this soup by adding some nut butter or vegetable stocks or bean purees.

Well get to it. Go get those pumpkins off your door step or swipe your neighbours and get to it.

Blessings Blessings Blessings

Orlando

 

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