Updated: Oct 30, 2020
Pumpkin and Apple Soup
1 pound of cooked pumpkin (I use a peanut pumpkin (see image) because they of its swseetness.)
When maturing from green to orange, excess sugar bubbles up and surfaces on the skin what causing unique, wart-like bumps. The more nodes appear on the outside of the squash, the sweeter the squash.
1 large yellow onion
2 stalks celery
2 medium sized tart apples
11/2 tbsp coconut oil
4 cups vegetable broth
1 tsp ginger
1tsp curry powder
1/2 tsp nutmeg
1/2 tsp cinnamon
2 cuts of coconut milk
optional: garnish with raw chopped nuts
1. Preheat oven to 360. Cut pumpkin in half, remove seeds and threads. Place each half cut-side
down on foiled-line baking sheet, bake for 45 minutes. I typically put the entire pumpkin in the
oven cook until soft then I scoop out and discard seeds and strings.
2. Finely dice onion. Then dice celery and apples.
3. In a soup post melt either coconut oil. Saute the onion on medius heat for about 2 minutes, until
tender but not brown. Add all the vegetables...fruit, broth, spices and flesh from the pumpkin.
Bring to a boil, the reduce to a simmer and cook for 35-45 minutes.
4. Add coconut milk. Garnish with desired raw nuts
1 small head of green cabbage
2 tbsp coconut oil
5 cuts of vegetable broth
1/2 cup sauerkraut
salt and pepper to taste
Fresh chopped dill (optional)
Coarsely shred the cabbage. Chop the onions, thinly slice the leek (white part only) and carrot, and cut into chunks.
Heat coconut oil in a soup pot. Add onion, leek, and carrot; sauce on medium for 5 minutes. Add vegetable broth and bring to a boil. Reduce to a simmer, add cabbage , sauerkraut , and tomato chunks, and simmer for 45 minutes. Salt and pepper to taste. Garnish with dill.
This is a great simple recipe thatI found when I had lots of celery remaining from a dish I had prepared. I often revisit this during the fall month as it is what I consider a fall comfort food. Note: I use vegetable broth.
While in Atlanta, I had breakfast at an eclectic restaurant called R. Thomas. If ever in the area, it is a must experience. Amazing menu with delicious foods many of which were vegetarian. I had this yummy drink both hot and cold...better than any Starbucks drink I have ever had. I have attempted to replicate it based on the ingredients listed on the menu. While I can’t get it exactly the same, it was close and still yummy. I typically use peppermint from my garden with fresh ginger while using chamomile and lemongrass essential oil.
Soy and rice milk, maple syrup, chamomile, ginger, lemongrass and peppermint.