|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Garlic Cilantro Pumkin Soup|
|Contributed by: Jeff Dobrowski||Added: May 20, 2009 at 01:21 PM|
Garlic Cilantro Pumpkin Soup is a delicious, one pot, 15 minute dish. It will give you a fresh perspective on pumpkin dishes. It is a family favorite and it's also very easy to make and clean up. It doesn't cost very much and it tastes even better on day 2! Quantities listed make four regular servings.
How to make it:
- 3 Tablespoons ghee [variations: butter, olive oil]
- 1 small onion, chopped (or 1/2 large onion)
- 3 or 4 garlic cloves, minced
- 3 Tablespoons fresh cilantro, minced
- 16 ounces canned organic pumpkin puree
- 3/4 teaspoon sea salt
- 3 dashes cayenne pepper (optional)
- 1/2 teaspoon allspice (optional) [variations: cinnamon, cardamom, nutmeg] [Note: variations may change flavor profile compared to allspice]
- 16 ounces chicken stock (variation: vegetable stock) [or other compliant substitute] [Note: see [Turkey or Chicken Stock] in Recipe Base]
- 1/4 cup toasted pumpkin seeds (optional)
- 4 small cilantro sprigs
- In a medium pot, heat ghee (or butter or oil) over medium heat.
- Add chopped onion; saute until onions are lightly caramelized.
- Add minced garlic and minced cilantro; saute for about 45 seconds.
- Add organic pumpkin puree and mix all ingredients thoroughly.
- Stir in salt and optional allspice and cayenne pepper.
- Turn heat up prior to adding adding broth, but don't let mixture come to a boil. Slowly add broth while stirring to incorporate.
- After broth is added keep on high heat and stir until close to boiling [but still do not bring to a boil]. At this point it's ready to eat, but the flavors will continue to meld if you simmer for 5 minutes or more on low heat.
- Garnish individual bowls with optional toasted pumpkin seeds and cilantro sprigs.