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Golden Harvest Soup
- ½ medium pumpkin
- 1 chicken or 2 split breasts (or 5-6 cups chicken broth)
- 1 cup cherry tomatoes
- ½ green bell pepper 1 toe ginger rhizome
- 1 medium onion
- 5 toes garlic
- 1 Tbsp coriander seeds
- ½ cup milk or cream
- 3 Tbsps olive oil
- 1-½ tsp sea salt
- 1 tsp pepper
- 1 tsp ground cumin
- 2 green onions
Wash chicken well and place in pot of good water, such that after cooking, 5-6 cups of chicken broth will remain. Lightly salt and pepper the water, cover and cook over a low to moderate fire. Prepare the pumpkin by cutting into sections to assist with ease of handling while cutting off the shell and removing membranous innards. Cube 1/2 of a medium sized pumpkin (or all of a small one) into approximately 1 inch square pieces. Set aside. Wash tomatoes, green pepper and ginger rhizome. Halve tomatoes, dice green pepper and mince ginger; set these aside together. Peel and dice onion, peel and mince garlic and, together with coriander (cilantro) seeds, set aside in a separate dish.
By now your chicken is probably cooked and the broth is ready. Remove the chicken from the broth and use as you wish. Place pumpkin cubes into the broth, cover and cook on low fire for 20-30 minutes, until fork prongs insert easily into the pumpkin. While the pumpkin is cooking, prepare other vegetables in a separate saucepan (soup size). Begin with the olive oil, heating it up a little over a low to medium fire. Next, pour in the onion/garlic/coriander seed combination and saute. When the onions are becoming transparent, add in tomato/pepper/ginger mixture, stir and saute. Lower fire to simmer and cover for approximately 5 minutes. Then turn the fire off completely and allow to stand.
Proceed by placing cooked, tender pumpkin chunks into a food processor or blender with a slotted spoon. Process to a creamy pulp and pour into the pot in which vegetables were sauteed. Add milk, cumin, salt, pepper and stir. Raise to low heat to blend ingredients and stir frequently.
Use leftover chicken/pumpkin broth to thin soup as desired, or just drink it for a nutritious hot beverage. At serving time, garnish soup with cleaned, diced green onions.
Fall is always a great time for nourishing soups. What could be more appropriate than one of the many varieties of pumpkins? Pumpkins are very high in fiber, as a result of which they are filling. It has been demonstrated that we absorb less fat and fewer calories on a diet high in fiber.
Pumpkins are rich in vitamin A, beta carotene as well as calcium, magnesium, copper and zinc. The chicken broth adds to the protein content but more importantly it imbues immune-boosting qualities we all need, as the weather changes and ill winds blow. The other condiments are chock full of a mixture of vitamins and minerals with digestant, sudorific and blood vitalizing functions to move and expel external pathogens.
Published in Health & Healing Wisdom
Winter 1999 | Volume 23, Number 4
Copyright © 1999 Price-Pottenger Nutrition Foundation, Inc.®
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