top of page
  • Dr Gwendolynn Diaz, AyD

Eating with the Season - October Recipe



Get cozy this season. Rather than reach for hot cocoa, try sipping this creamy Coconut Curry & Pumpkin soup. Soups are the ideal fall food. They are warming, grounding and easy to digest. Who doesn't love something warm and sweet on a cool fall day? Warm spices light your internal fire when it's blustery and cold outside, melting away fall's chill from the inside out. This soup is perfect for a busy fall day, a savory dinner option, or a quick & easy lunch on the go.


A Balm for Your Nerves

The creaminess of this Coconut Curry Pumpkin Soup will soothe your nerves and satisfy your fall sweet tooth. In fact, coconut directly nourishes, soothes and strengthens the nervous system. In autumn, your nerves are naturally on edge and anxious. Pumpkin's sedative effect & coconut's neuro-nourishment is a perfect relief. Enjoy a relaxed evening on the couch sipping it by the spoonful before the fire.


Nourishing Liver & Skin Tonic

The quintessential autumn color and flavor is pumpkin. But taste and looks aren't everything. This soup has the added bonus of nourishing the liver through its coconut, beta carotene and turmeric content. Pumpkin's orange comes from Beta carotene and pumpkin is full of this liver friendly food. The liver works hard all winter digesting all the fats we naturally crave to keep warm. Give it some love with a batch of liver tonifying foods!


Have you noticed your skin looking dull and lifeless this fall? As it nourishes the liver, this soup will also nourish the eyes and skin. You'll be treating yourself on many levels as you delight in this creation. Do you need more reasons to try this simple yet yummy recipe?




Coconut Curry Pumpkin Soup

SERVINGS: 6

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS

1 tsp BLACK PEPPER

1/4 tsp CAYENNE PEPPER

1/4 c COCONUT CREAM

2 tbsp COCONUT FLAKES

1 tsp CORIANDER SEED

2 tsp CUMIN

2 clove GARLIC

2 tbsp GHEE

1 inch GINGER (FRESH)

1 whole LIME

4 c PUMPKIN

2 tsp SALT (MINERAL SALT)

1/3 c SHALLOTS

1 tsp TURMERIC

2 c VEGETABLE STOCK


PREPARATION

1. If you use canned pumpkin, use 2 cans of solid-pack pumpkin. If you use a pumpkin, roast in the oven for 30 minutes. Remove from oven, cut in half. Scoop out the seeds and set them aside for toasting. Allow pumpkin to cool a little bit, then scoop out 4 cups of flesh. Set aside.


2. Chop shallots, garlic, and ginger. Over medium heat, melt ghee in a large stock pot. When it melts, add onions, garlic and ginger. Saute in the ghee for about 2 minutes, until onions become translucent. Now, all the spices and saute

for one more minute. Add pumpkin, vegetable stock, and 4 cups of water. Bring to a boil, and reduce to a simmer. Then add the coconut cream. Let cook for 30 minutes.


3. Meanwhile, spread pumpkin seeds on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes at 350 degrees. Remove from oven and set aside. This is your garnish!


4. With a slotted spoon, add chunks to a blender or food processor. Transfer blended pumpkin back to pot and stir thoroughly with the liquid. Add the juice of one whole lime. Stir.


5. Serve hot and sprinkle with coconut flakes and pumpkin seeds. Feel free to crack a little fresh pepper and add a dash of salt to each bowl for extra flavor. Enjoy!





6 views0 comments

Recent Posts

See All
bottom of page