Pumpkin & Caramelized Onion Soup
This recipe is for patients with Spleen qi deficiency (digestive weakness) or Spleen damp (sluggish digestion). Eating foods in the form of soups and stews is the best for those suffering with digestive problems, and orange-colored foods (sweet potatoes, carrots, pumpkin, squash) are known for strengthening the digestive system.
This wonderful Spleen-strengthening pumpkin soup includes belly-warming spices (cinnamon, ginger, nutmeg and cardamom) which alleviate indigestion, diarrhea, nausea and bloating. This recipe is also perfect for eating in the autumn months due to its warming nature.
2 TBSP coconut oil
4 cups chicken bone broth
2 (15 oz.) cans organic canned pumpkin
½ cup coconut milk
2 sweet onions, diced
2 cloves garlic, minced
1 tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ tsp cardamom
Melt coconut oil in large pot over medium heat
Add diced onions and cook for 15 minutes on medium-high heat, stirring every few minutes until browned. Add garlic, cinnamon, salt, nutmeg, ginger and cardamom to the onions and stirfry for 1 minute.
Add ¼ cup of chicken broth and stir to remove brown bits from the pot.
Stir in the pumpkin puree and the rest of the chicken broth. Bring to a boil and turn heat on low and simmer for 20 minutes. Stir in coconut milk and serve.