I’ve been blogging a long time (almost FIVE years!), and in that time a lot has changed, including the name of my blog and the various jobs, farms and consults that inform what I write about. On my nutritional consultation site I have hundreds (yep, really) of old recipes and archived blog posts that read like a private journal and are a fun look back at previous recipes and my journey as a chef. Here’s one of my favorite posts pulled from the archives; the recipe and the message are both really timeless. And, you’ll be glad to know, my friend Tyler healed wonderfully and Dr. Madeleine is still nurturing us all!
Cooking is love, and I am happy when I am blessed with the opportunity to share foods!
A little story about my lovely friends: two weeks ago Tyler’s house was flooded with poo water. Then last week he was hit by a car on his electric scooter. He is doing much better now, but since he can’t go home, my dear friend Madeline has opened her house to Tyler during his recovery- along with another great couple who also became houseless after the flood. When Madeline brought Tyler home from the hospital she put out a call to naturopaths, healers, and cooks to share some love with him during recovery– but she needs some love herself after undergoing tooth surgery and running a fever! Yikes all around! I cannot heal with needles or massage, but I can help out with some good food; I made some Pumpkin Miso Soup for this great group of friends. Please wish them all well, and cook this soup for whomever might need some love & light in your life.
Miso Pumpkin Soup
4 cups cubed, skinned Kabocha pumpkin
2 cups chopped carrots
some garlic cloves
pinch sea salt
1 cup coconut milk
1 cup brewed rooibos tea (for the antioxidants!)
about 1/2 tsp each: caraway, nutmeg, dried ginger, black pepper, chili flakes
3 Tablespoons red miso
- Bring about 6 cups water to boil in your biggest pot. Add pumpkin, carrots, and garlic to the pot with a pinch of salt. Lower heat and cook until pumpkin is fork-tender. Drain, reserving the cooking water.
- Blend the pumpkin + carrots with the milk + tea until very smooth. You can use a food processor (I did a few batches) or an immersion blender.
- In a small bowl mix the miso with a few tablespoons of the cooking water until smooth. Whisk into soup. Add more cooking water as necessary to thin to your preferred consistency.
- Serve as is, or with some delicious and hearty mix-ins such as bulgur wheat, rice, lentils, mung beans, or steamed vegetables.