ANTI-INFLAMMATORY PUMPKIN SOUP
RECIPE BY ANGIE COWEN
Angie Cowen is one of the most amazing chefs I know. She is committed to ethical, holistic, and delicious wholefood preparation and delivers her offerings with such passion and heart that it is impossible not to get excited about eating in the most nurturing way when she is around.
This recipe is from one of her wholefood Cooking workshops she ran at my old studio Little Branches Big Trees (many years ago). It has always been one of my go-to’s for winter when we have pumpkins in abundance. The added chickpeas and pomegranate is a new addition of mine that I have been loving on any pumpkin soup type meal – it just adds an extra dimension!
Please not the picture above is not my picture – I have taken it from the internet as I didn’t have an image for this recipe. It’s from this website for a recipe of Chai Roasted Pumpkin Soup which I have to say – also looks amazing.
- 350g pumpkin (any type will do)
- 1 medium brown onion
- 1-2 cloves of garlic
- 1/2 tbsp grated ginger
- 1 tbsp grated turmeric (I use powder when I don’t have fresh but remember it will be stronger)
- Extra virgin coconut oil for frying
- 500ml of purified water (Full disclosure: I use regular old tap water)
- Salt and Pepper for seasoning
- 2-3 tbsp Tamari (traditional wheat free soy sauce)
- Pinch of cayenne pepper
Saute the onion in coconut oil on a low heat for apprx 5-10 minutes ir until soft. Add the rest of the ingredients and cook on a medium heat covered for 15-20 minutes.
Once cooked blend soup till creamy using a hand held blender. Season withs salt and pepper, and add cayenne pepper for personal taste.
You could also garnish with a swirl of coconut cream if you are feeling a little fancy. You could also add a handful of the crunch chickpeas below and a spoonful of pomegranate tendrils. It really satisfies giving it some extra textures for your mouth to enjoy.
- 1 can of chickpeas
- A swish of olive oil
- 1 teaspoon of cinnamon
- 1 tbpn of maple syrup
- Salt and pepper
Preheat the oven to about 200.
Drain the chickpeas and towel dry. Lay out in a baking dish covered with baking paper. Add all the other ingredients and mix well until they are completely covered. Bake the chickpeas for approximately 30-40 minutes or until crunchy. Ensure to stir the chickpeas around at least once about 15-20 minutes in.
RECENT AUDIO CLASSES
Amidst the turbulence of the ever evolving Coronavirus situation the call went out for people all over the world to join in a global mass meditation on Sunday 5th April 2020 (Australian Time). Yoga Vidya answered the call and led 39 participants through this meditation. Here is the recording.
One Hour Basics class exploring the Anusara principles of Muscle Energy and Organic Energy through standing poses, balance and backbends.
This practice explores the idea that there is only so much we can DO within the scope of our yoga practice. There is a wisdom, a sense of awakening and revelation that we are seeking yet (and this is what we call yoga) but we cannot make this happy. So in this sense we cannot DO yoga – we can only create the conditions under which it naturally arises.
This 90 minute practice invites a contemplation of the Tantrik world view that God is divine, loving, playful and creative awareness and energetic potential.... and you are God. No more or no less than your neighbour or a blade of grass. Practice casting off your...
This 90 minute open hatha flow practice both starts and finishes with Viloma Pranayama and asks you to use the breath the brighten and expand the inner body. Expect to strengthen the back and work through standing poses, Vasthistasana and variations of Hero’s pose.