Cooking is love, and I am happy when I am blessed with the opportunity to share foods!
A little story about my lovely friends: two weeks ago Tyler’s house was flooded with poo water. Then last week he was hit by a car on his electric scooter. He is doing much better now, but since he can’t go home, my dear friend Madeline has opened her house to Tyler during his recovery- along with another great couple who also became houseless after the flood. When Madeline brought Tyler home from the hospital she put out a call to naturopaths, healers, and cooks to share some love with him during recovery– but she needs some love herself after undergoing tooth surgery and running a fever! Yikes all around! I cannot heal with needles or massage, but I can help out with some good food; I made some Pumpkin Miso Soup for this great group of friends. Please wish them all well, and cook this soup for whomever might need some love & light in your life.
Pumpkin Miso Soup
4 cups cubed, skinned Kabocha pumpkin
2 cups sliced carrots
some garlic cloves
pinch sea salt
1 cup coconut milk
1 cup brewed rooibos tea (for the antioxidents!)
about 1/2 tsp each: caraway, nutmeg, dried ginger, black pepper, chili flakes
3 Tbsp red miso
- Bring about 6 cups water to boil in your biggest pot. Add pumpkin, carrots, and garlic to the pot with a pinch of salt. Lower heat and cook until pumpkin is fork-tender. Drain, reserving the cooking water.
- Mix the coconut milk, tea, and herbs into the pot. Heat on low until warm.
- Blend the pumpkin + carrots with the milk + tea until very smooth. You can use a food processor (I did a few batches) or an immersion blender.
- In a small bowl mix the miso with a few tablespoons of the cook water until smooth. Whisk into soup. Add more cooking water as necessary to thin to your preferred consistency.
- Serve as is, or with some delicious and hearty mix-ins such as bulgur wheat, rice, lentils, mung beans, or steamed vegetables.