Adzuki, roast pumpkin and ginger soup

1 c. adzuki beans (soaked for at least 4 hrs if using dried beans)
2c. water
1 strip kombu
1/4 pumpkin roasted in sesame oil)
1 onion finely diced
4 Tblsp tamari
knob of ginger approx size of 50c piece
fresh parsley

Method

  1. If using dried beans cook for 1 hr with kombu or until tender. Once cooked retain half cooking water
  2. Sautee onions until tender with tamari. Grate ginger and squeeze juice with hands into the onions
  3. Once the onions have softened add the adzuki beans and pumpkin with the reserved cooking water. Add an extra 4 c. water and bring to the boil. Cook for 15 minutes.
  4. Puree with a stick blender until smooth or you can leave it chunky. Garnish with finely chopped parsley mixed with a little sesame oil

A great winter warmer and nourishing to your Spleen and Kidneys while being easy to prepare and not to mention very tasty.

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3 responses to Adzuki, roast pumpkin and ginger soup

  1. 

    Love your blog and recipes! I see a great acupuncturist/herbalist here in CA. I have a spleen deficiency and I’m trying to build my blood. Your info. is helpful and clarifies things I’ve learned. I’d like to make this soup. How do you prepare the pumpkin for this soup? 1/4 of a small pumpkin? What’s your process for roasting it?

    • 

      oh great question! Sometimes I’m in such a rush to post a blog that I forget small details. roast the pumpkin first – this will be excellent for your spleen too! Depends on how much soup you want to make, but I’d say 1/4 of a large pumpkin will give a nice bulk to your soup.
      Just roughly dice to about 1″ thick. Put in a bowl and toss with olive oil and pinch of salt and pepper. Roast for about 25 – 30 mins in 180C or until tender and slightly caramelised.

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  1. Do healthy and Vegan exist in the same sentence? « Foodiecure - March 11, 2011

    […] Adzuki, roast pumkin and giner soup […]

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