pumpkin soup for Tyler

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

  1. 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.
  2. Mix the coconut milk, tea, and herbs into the pot. Heat on low until warm.
  3. 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.
  4. 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.
  5. Serve as is, or with some delicious and hearty mix-ins such as bulgur wheat, rice, lentils, mung beans, or steamed vegetables.
  6. Share!
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