Meat Free Monday

‘Tis the season of today I am featuring  Karen’s wonderfully warming Pumpkin Soup Recipe. With its high nutritional value, pumpkins are associated with a lot of health benefits, including its immune boosting and anti-oxidant properties. Don’t forget to save the seeds, which also boast a larger number of nutritional benefits, including promoting overall prostate health and serving as a natural protector against osteoporosis.

Karen’s Pumpkin Soup

2 big onions
1 pumpkin (abt 2 lbs)
big zucchini

Piece of ginger root (about an inch long, but depends on your personal taste)
2 tea spoons of yellow curry powder

If you like coriander you can also add a tea spoon of coriander powder

About an ounce of butter or olive oil, whichever you prefer

1 quart of vegetable broth, made from instant soup powder

Some pepper, some salt

About an ounce of cracked unsalted cashew nuts

4 tablespoons of freshly cut coriander

How to:

Cut the onions into small pieces. Cut open the pumpkin, remove the seeds and cut the pumpkin into cubes off about an inch by an inch. You can also use the skin. Cut the zucchini into little cubes. Peel the ginger root and cut it into really tiny pieces.
Heat up the butter or oil in a big frying pan, add the onion, pumpkin and zucchini and stir fry for about 3 minutes. Add the ginger and curry powder (and coriander if you like) and stir fry for another minute or so. Then add the vegetable broth and heat it up till it boils. Turn down the heat to let the soup boil slowly for about 15 minutes.

Use a blender to puree the soup and add some salt and pepper depending on your personal preference. Pour the soup into separate bowls. Cut up the cashew nuts, mix it up with the freshly cut coriander and use that mixture to decorate the soup in the bowls.

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