RECIPE: BHAKTI PUMPKIN SOUP

PUMPKIN SOUP

1 lg Kaboch or Butternut squash

2 yams

1 lg. onion, minced

2″ fresh ginger, grated

2 cloves garlic, minced or pressed

2 stalks of celery chopped fine

3 Tbsp ghee, or coconut oil

1/2 cup cashews or pumpkin seeds

1 tsp real salt

1 Tbsp garam masala

1 small can coconut milk

1/2 cup mild white miso, dissolved in 1 c hot water

Bake the squash, yams, until well done (about 1 hr at 375*)

Let them cool.

– Remove seeds and skins, compost.

– Blend with 2 cups hot water, and put into a good heavy bottomed soup pot.

– Saute’ the onion, garlic, ginger and celery in the Ghee, add Garam Masala while it’s still cooking, then turn off heat and let absorb.

– Add to soup.

– Add miso and coconut milk. Do not boil once these are in, heat slowly over low heat.

– Add salt, a little tamari or Bragg’s, too, to taste.

– Toast the nuts for garnish. Pay attention!

Think of those who will eat it with love, this is the main ingredient!

Enjoy 🙂