For this nourishing pumpkin stew, use a sweet and flavorful squash of the season. Dr. Abrams recommends Marina Di Chioggia.
Ingredients
- ½ pumpkin (freeze the second half for your next soup)
- 2–3 cups almond, coconut or organic soy milk to taste
- 1–2 cups purified water
- 2 tablespoons honey (omit if using a sweet squash)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
About this recipe
The Five Element Theory has been guiding traditional Chinese medicine in the creation of healing medicinal and nutritional recipes from the relationship of the five elements for nature -- earth, metal, water, fire, wood, and fire -- and the constant interaction among them. This is part of the Earth Balancing Menu.
Cooking
Cut the pumpkin half into several large pieces. Place on a baking sheet with a small amount of water. Drizzle optional honey over pumpkin pieces as needed. Sprinkle with cinnamon. Bake pumpkin at 350° for 40 minutes until soft. Then cool, separate pumpkin flesh from the skin using a small knife, and cut flesh into smaller pieces.
Place 1 cup water and 2 cups almond, coconut or soy milk in a medium-size soup pot. Add pumpkin flesh and heat on medium. Add salt, pepper, nutmeg and more cinnamon to taste, then cover and let the soup simmer for 10–15 minutes.
Transfer soup to blender and purée until smooth, colorful and creamy. Return soup to pot over flame until ready to serve.
