We had a friend visiting last week. We promptly made her sick with our flu-like illness. Her immune system is not functioning as highly as ours, so she was unable to kick her illness as quickly as we did. While here she was also able to visit our doctor of Oriental medicine (DOM), who told her that her digestion was not great and she needed to drink lots of bone broth (see Recipes section of this blog) to improve it.
I spent the week finding all kinds of ways to get bone broth into her. I had some pumpkin left over from the pumpkin pie (see Recipes section) I made earlier in the week and I needed to use it up. So, I created my own recipe, and it was INCREDIBLE. If you are wondering how I chose green beans, my friend craved them all week so they were a natural.
1 roasted cooking (small) pumpkin (recipe below)
6 cups chicken bone broth (see Recipes section)
2 T fresh ginger, finely chopped
2 T Tamari soy sauce
2 cups cut up green beans (more or less if you like)
Salt to taste
Pre-heat oven to 400°. Wash the pumpkin and cut into halves. Leave seeds and fibers in the halves. Rub the cut surfaces with butter, coconut oil, or olive oil. Place halves cut side down onto baking sheet. Bake in oven until tender and skin easily pierces with fork. This will take about 30 to 45 minutes.
Remove the seeds and fibers and discard. Scoop out the flesh, place in food processor, and process until creamy.
Making Pumpkin Green Bean Soup
Place chicken bone broth and ginger into a soup pan. Bring to a boil, reduce and simmer for 10 minutes. Add green beans and Tamari soy sauce and simmer for another 10 minutes. Add pumpkin and simmer for 5 more minutes. Salt to taste.
VariationI haven’t done this yet, but some coconut milk would probably be a wonderful addition. If anyone tries it, please let me know how it goes.