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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.

Steamed Pumpkin with Gingered Honey

Categories: Spleen Qi Vacuity, Stomach Cold

Steamed Pumpkin with Gingered Honey
Pumpkin is a sweet warming food that benefits spleen-pancreas and stomach

2 # pumpkin, cut into cubes
½ cup honey
¼ tsp sesame oil
2 T slivered Ginger
Sesame seeds for garnish

Steam pumpkin until tender
Heat honey, oil and ginger, simmer for 5 — 10 minutes
Drizzle syrup over pumpkin and sprinkle with sesame seeds.
Serves 6

Ingredient Analysis
Pumpkin — Sweet, warm — supplements the Spleen, Stomach, and Pancreas.
Honey — Sweet, neutral. Nourishes middle jiao
Ginger — Warm, acrid. Warms the middle
Sesame — Sweet, Neutral. Moistens dryness from yin xu. Nourishes LV and KD

Mushroom, Celery and Garlic Soup

Categories: Liver & Gall Bladder Damp Heat, Liver Blood Stasis, Toxic Heat in the Blood

Mushroom, Celery and Garlic Soup

Serves 4
4 ½ cups chopped mushrooms
4 celery stalks, chopped
3 garlic cloves
3 tbsp dry sherry or white wine
3 cups chicken stock
1 – 2 tbsp Worcestershire sauce
½ – 1 tsp freshly grated nutmeg
salt and freshly ground black pepper to taste
celery leaves, to garnish

Place mushrooms, celery, and garlic in a pan and stir in the sherry or wine. Cover and cook over low heat for 30 to 40 minutes until the vegetables are tender.

Add half the stock and puree in a food processor or blender until smooth. Return to the pan and ad the remaining stock, the Worcestershire sauce, ands nutmeg.

Bring to a boil and season to taste with salt and pepper. Serve hot, garnished with celery leaves.

Celery — sweet, bitter, cold; LV, ST; Clears heat, tonifies KD, strengthens SP/ST, lowers BP, benefits xue, calms LV & shen, promotes diuresis, drains damp, transforms phlegm; treats hypertension, insomnia, edema (swelling), diabetes, cough, ST fire, Lin syndrome.

Mushroom (white) – cool, sweet; clears summer heat, lowers BP, anti-tumor, detoxifies; treats hypertension, summer irritability and other summer heat problems, tumors; CI: white mushrooms should not be used by those with skin problems, allergies or a cold ST.

Garlic – hot, acrid; anti-bacterial, anti-viral, antifungal, detoxifies meat and seafood, kills worms, removes stagnant food or blood, reduces abscesses, warms yang, dispels cold; combats cancer, high blood cholesterol, infections, diarrhea, dysentery, vomiting and coughing of xue.

Dry sherry or white wine — warm, pungent, sweet; promotes circulation, enhances the effect of circulatory herbs; treats arthritis, traumas, bruises, painful conditions.

Chicken (stock) — warm, sweet; tonifies qi, nourishes xue, aids KD xu, benefits SP/ST.

Overall this recipe pretty well-balanced in warming and cooling effects. It looks like it treats conditions in western medicine that, in eastern medicine, we consider having to do with toxic heat and phlegm (cancer, high blood cholesterol, tumors, high blood pressure). So for this reason, I am categorizing this as a WOOD IMBALANCE – LV xue stasis with phlegm and LV/GB damp-heat.

Beef Pumpkin Soup

Categories: Spleen Damp, Spleen Qi Vacuity, Spleen Yang Vacuity

Beef Pumpkin Soup
Serves 8

Ingredients:
2 pounds beef chuck, cut into one-inch cubes
1/4 cup olive oil
1/2 cup all-purpose flour
1 cup 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.

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.

Curry Favor Pumpkin Soup

Categories: Bi Syndrome Cold, Cold Damp Distressing Spleen, Diabetes, Spleen Damp, Spleen Damp Cold

Curry Favor Pumpkin Soup 2 servings

10-12 ounces pumpkin or winter squash, such as Japanese kabocha (about 2 cups when cubed)
2 1/2 cups chicken or vegetable stock
2 tablespoons vegetable oil, such as canola or olive
1 small onion, diced
1-2 teaspoons curry powder
Pinch of salt
Pinch of pepper

Chop the pumpkin pieces into 1-inch cubes, seeded and peeled. (Some pumpkins are quite tough and most easily handled by chopping the pumpkin into two, seeding it, then cutting it into wedges before peeling. A large, sharp cleaver can be helpful with this task; another handy trick is to put the pumpkin in the microwave for 5 minutes to soften it before cutting and peeling. The seeds can be reserved for roasting.)

Place the pumpkin cubes and stock in a pot. Bring to a boil, then lower heat to low and simmer for about 20 minutes.

Heat the oil in a skillet over medium-high heat. Add the onion and curry powder. Cook until the onions are translucent and soft (about 5 minutes).

When both the onions and pumpkin are done, combine them in a blender or food processor. Whir into a smooth puree. You can also use a hand blender or immersion blender for this task.

Add salt and pepper to taste.

Pumpkin-sweet, warm; SP/ST; supplement MJ, expel parasites, protect prostate, analgesic
Chicken Stock-chicken is sweet, warm; SP/ST/KD; supplement qi, nourish blood, consolidate KD, boost wei qi
Vegetable Oil-moistening
Onion-pungent, neurtral; LU/ST/LI; clear heat, relieve toxicity, transform phlegm and damp, kill parasites, lower BP and cholesterol
Salt-salty, cold; KD; clear heat, cool blood, ease bowel movements, nourish KD
Pepper-pungent, warm; ST/LI; warm MJ, descend ST qi, expel damp and cold

Addresses SP xu, damp painful bi and blockage of channels.

Especially good for anyone with diabetes, arthritis or other inflammatory condition, muscle stiffness and pain, a tendency to run cold or fibromyalgia.