Pumpkin and chestnut soup

Categories: Kidney Yang Vacuity, Soup, Spleen Yang Vacuity, Vegan, Vegetarian


Pumpkin and chestnut soup

2 onions

3 tablespoons olive oil
1 medium pumpkin or squash
2 pints vegetable stock
1 cup dried chestnuts, soaked
2 cloves garlic
1 bayleaf
1 teaspoon rosemary
Splash of cider vinegar
Parsley to garnish
Pinch paprika

Method: Presoak the chestnuts overnight or use fresh chestnuts if available. Chop the onions roughly and fry in the olive oil until softened. Chop the pumpkin, removing the skin and seeds, and sweat with the onions, turning occasionally until it starts to soften. Add the vegetable stock, chestnuts, crushed garlic, bayleaf and rosemary. Simmer for 40 minutes, remove the bayleaf and puree adding a splash of cider vinegar and a good twist of freshly ground black pepper. Serve garnished with parsley and a sprinkle of paprika.

10 minutes preparation/50 minutes cooking. Serves 6.


Action:Pumpkin nourishes the Spleen, strengthening the Qi and helping remove Dampness. Chestnuts also support the Spleen as well as warming the Kidney, strengthening Yang and gently stimulating Blood circulation. This recipe is ideal for the condition of Spleen Yang Deficiency.

From http://www.meridianpress.net/recipes.html