Sunday, May 10, 2009

Thai Pumpkin Soup with Lemongrass and Avocado! P.S:Excited!

I am excited! This is just a great hoooopy feeling that I love. Heart beats, nervousness, breathless, but bubbly, loving and warm. I think green juices have a magic on me. I feel like walking on the clouds. I am leaving in two days for Turkey. I am looking forward to seeing how I feel about "going back' this time. Before starting to think about day dreaming about vacation, I need to get this menu out. So, today is day 2. We have a group of 10 yoga teacher trainees and they have 28 days to eat breakfast and dinner at Organico.

Yesterday, they had tacos for dinner. Today, it's pumpkin soup with lemongrass and coconut, Thai slaw salad with rice noodles, steamed greens with ginger and lime and wholewheat bread.

Want some pumpkin soup?

1kg pumpkin, roasted

1 tbsp coconut oil

2 cloves of garlic, crushed

1 large onion, chopped

1 tsp cumin

1 tablespoon mustard seeds

1 tsp turmeric

1 tsp fresh ginger

2 tbsp (or more) chopped fresh lemongrass (thank you Maile)

1 L (4 cups) water or veggie stock

2 tbsp soy sauce

3 tsp lime juice

1 cup coconut milk

3 tbsp (or more) chopped cilantro

1 avocado, diced

Cut the pumpkin into chunky strips and roast with a dash of nutmeg, about 45 minutes, 350 degrees. Peel when cooled.
Heat oil in large pan, add garlic, onion, spices & lemon grass. Cook, stirring until onion is soft.
Add pumpkin, cook, stirring 1 minute.

Add water, coconut milk and soy sauce and continue cooking for another 10 minutes.

Blend until you get a creamy consistency. Top with avocado and cilantro. Decorate with pumpkin seeds!

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