By Ana Maria Salaverry, community health worker
Recipe of the month: Curried pumpkin soup
Our focus this month is on environmental wellness, and what better way to celebrate the natural environment in October than with a great pumpkin soup? It warms the body and reminds us of the beauty all around us as the leaves begin to fall.
1 medium sweet onion, chopped (about 2 cups)
1 stalk celery with leaves, chopped
1/2 tsp fresh thyme leaves or pinch dried thyme
2 tbsp olive oil
1 tsp curry powder
1 tsp ginger powder
2 cups roasted pumpkin or winter squash puree
1 medium apple or pear, peeled and chopped
1/2 tsp salt
2 15 oz containers of low sodium chicken broth
1 15 oz can of coconut milk
In a soup pot, sauté the onion, celery, apple, and thyme in olive oil until softened, about five minutes. Stir in the curry and ginger powder and a bit of broth to moisten the ingredients. Cook until golden and bubbly.
Add the pumpkin puree, salt and broth. Cook until the vegetables and apples are tender, about 20 minutes over medium heat.
Cool slightly and purée in a blender, or purée in the pan with an immersion blender, or mash with a potato masher. Stir in the coconut milk and reheat before serving.
Tip: Add caramelized onions and toasted almonds as a topping to the soup or try toasted pumpkin seeds and crumbled feta cheese. Serve it with a simple green salad and a whole grain roll for a complete dinner.