Beef Pumpkin Soup

Categories: Cold Damp Distressing Spleen, Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity

Very interesting, tasty looking recipe. How would you explain the use of beer in this to help promote digestion and aid rather than create dampness? Due to fermentation and balance in recipe…?

Cheryl Kujawinski said:

Beef Pumpkin Soup
Serves 8Ingredients:
2 pounds beef chuck, cut into one-inch cubes
1/4 cup olive oil
1/2 cup all-purpose flour
1cup onion, diced
2cups peeled pie pumpkin, cut into cubes
2 cups carrot, peeled and diced
1/4 cup parsley, chopped
1/2 quarts beef stock
1 12-oz bottle (Red Stripe) Lager Beer
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons grated ginger root

Method:
Heat oil to medium in a large soup pot. Dredge beef in the flour and brown meat on all sides, removing meat as it browns. Pour off any remaining fat from pot and return meat, adding the beef stock and beer. Add to the pot the parsley and onion; cover & bring to a simmer, cooking for 40 minutes. Add remaining ingredients to pot and continue to simmer for 20 minutes or until vegetables are tender. Re-season as necessary.

TCM Summary: Overall, this recipe is slightly warmer in nature to break up phlegm and dispel dampness encumbered by the Spleen and the Stomach. This recipe also helps to build the Qi and promote digestion to avoid the build up of dampness in the body, thus avoiding the phlegm build up that can occur and cause blockages.