Harvest Pumpkin Soup
Categories: Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Earth-spleen qi/yang xu
Frances Norris
Harvest Pumpkin Soup
Martha Stewart
Ingredients
1 small pumpkin, halved, seeds and stringy fibers put aside-cool, sweet, dispels damp
6 tbsp. unsalted butter- sweet, neutral, supplements qi
3 cups chicken stock-sweet, warm, supplements qi
3 cups water
1 sprig fresh thyme
1 small parsnip, peeled and coarsely chopped-warm, pungent, dispels dampness
1 small Yukon gold potato, peeled and coarsely chopped-cool, sweet, strengthens SP, harmonizes ST
2 small shallots, minced-warm, pungent
½ cup dry white wine-pungent, sweet, warm, expels cold
3 tbsp. heavy cream-sweet, neutral, supplements qi
1 tsp. packed light-brown sugar-sweet, warm, supplements MJ
2 tsp. coarse salt-salty, cold, nourishes KD
Freshly ground pepper to taste-pungent, warm, warms the MJ, expels damp and cold
Directions
1. Preheat oven to 400, place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 min. Scoop out flesh, and puree in a food processor.
2. Melt 1 tbsp. butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 min. Add stock, water, and thyme, and bring to a gentle simmer.
Cook for 9 to 10 min.
3. Meanwhile, melt remaining 5 tbsp. butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 min. Add shallots, and cook until soft, about 4 min. Add wine, and cook until liquid has reduced by half.
4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
5. Puree in a food processor in small batches until smooth. Heat soup in a saucepan over medium-
high heat. Stir in cream, sugar, salt, and pepper, and serve.