Reprinted from The Blood Type Diet Website (

Adzuki Bean & Pumpkin Curry Soup
Contributed by: Darla QuailAdded: Sep 09, 2008 at 04:24 PM


This is an enhanced version of the recipe in the Cook Right 4 Your Type book. My husband was very disappointed in the original recipe. I just couldn't bear to throw it out, so I changed it to this yummy curry soup.

  • 2 Tablespoons olive oil
  • 2 leeks [or shallots], sliced in thin half moons and washed well
  • 2 ribs of celery, chopped
  • 3 large carrots, chopped
  • 6 cloves garlic, chopped
  • 2 bay leaves
  • 2 teaspoon curry powder [check for avoids]
  • 1 teaspoon turmeric
  • 2 teaspoon sea salt
  • 6 cups vegetable broth [check for avoids]
  • 1 small sugar pumpkin, peeled, seeded and cut up in small cubes [delete or substitute with BTD compliant squash]
  • 1 tablespoon sugar [delete or substitute with BTD compliant sweetener]
  • 1 can adzuki beans, drained and rinsed well [or substitute with BTD compliant legume]
  • generous handful of chopped fresh parsley
How to make it:
  1. In a heavy pot, heat olive oil over medium high heat. Add the leeks, bay leaves, carrots & celery, turn to coat with the oil.
  2. Cook a few minutes, until they begin to color.
  3. Add garlic, salt, curry powder, turmeric and red pepper. Stir spices into vegetables and cook for 1 minute.
  4. Add enough broth to cover them and bring to a boil. Reduce heat and simmer for 10 minutes.
  5. Add pumpkin & sugar to pot and the remaining broth to completely cover the vegetables.
  6. Bring to a boil. Reduce heat and simmer 20 minutes or until pumpkin is tender.
  7. Stir in beans and cook until warmed through.
  8. Remove from heat and take out the bay leaves.
  9. Stir in the parsley.
  10. Puree soup with a stick blender, regular blender or food processor until smooth.