Pumpkin Apple Soup

Halloween is right around the corner, and for all the mothers who are wondering what to do with their pumpkins afterwards, here's a yummy recipe! 

Ingredients:

• 1 medium cooking pumpkin, halved and seeded
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1/2 cup leeks, chopped, white and pale green parts only
• 2 apples, peeled and chopped
• 2 cups chicken stock or vegetable stock
• 1 can light coconut milk
• 1/2 can Masaman curry paste or curry powder
• Salt and Pepper

Directions:

Pre-heat the oven to 425.  Coat the pumpkin flesh with some olive oil and place face down in a roasting pan.  Add about an inch of water to the pan and place in the oven.  Bake until the pumpkin is soft, about 45-50 minutes.  Remove from the oven and let cool for a bit, then scoop out into a bowl and puree with an immersion blender.  Set aside.  In a large pot (I use a stockpot), saute the onion, garlic, and leeks in olive oil on medium-low heat until tender, about 5 minutes.  Add the apples and saute for 2 more minutes.  Add the chicken stock and coconut milk.  Add the curry paste and stir well to combine.   Now add the pumpkin puree in and slowly stir until everything is combined.  If you want a stronger curry flavor feel free to add more of the paste.  Let the soup simmer for 40 minutes.  Cool briefly and blend with an immersion blender.  Heat for another 5 minutes or so, and serve with warm bread! 

Food Focus for October

Root Vegetables

The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels like refined sweet foods, they regulate them. Since they absorb, assimilate and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.

Long roots, like burdock, carrots, parsnips and daikon radish, are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, like turnips, radishes, beets and rutabagas, are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings. Some

Recipe of the Month: Roasted Root Vegetables

Prep time: 10 minutes

Cooking time: 25-35 minutes

Yield: 4-6 servings

Ingredients:

1 sweet potato

2 parsnips

2 carrots

2 turnips or 1 large rutabaga

1 daikon radish (or substitute/add in your favorites, like squash)

olive oil

salt and pepper

herbs: rosemary, thyme or sage (fresh if possible)

Directions: 1. Preheat oven to 375 degrees. 2. Wash and chop all vegetables into large bite-sized pieces. 3. Place in a large baking dish with sides. 4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil. 5. Sprinkle with salt, pepper and herbs. 6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking. Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish. Enjoy!!