#pumpkin soup
So I’ve challenged Branden to a 30 soups in 30 days fall challenge. He is truly a master when it comes to the soup making and I believe that this challenge will help him rise to the position of a soup god. I have also been moving away from so much raw food as the seasons change and focusing more on an Ayurvedic approach to my eating and lifestyle- an experiment still in the early stages. Needless to say I am very excited to be fed these yummy and healing soups for the next 30 days!
PUNJABI PUMPKIN
2 pumpkins
1 squash
1 red pepper
1 onion
1 carrot
1 head cauliflower
peas
6 cloves garlic
coconut oil
1 can coconut milk - low fat
fennugreek
thai green curry seasoning
fresh grated ginger
oven roast the pumpkins, squash, red pepper, and cauliflower. lightly saute the onion, garlic, and carrot in a large pot with the coconut oil. add the roasted pumpkins, squash, and pepper to the pot along with the coconut milk and spices. blend into a smooth consistency. lastly add the cauliflower and peas for some chunk factor.
What’s your sign and your favorite soup?