Kabocha Coconut Soup

Autumn – the season of the lung and large intestine 
Fruits and vegetables fall ripe from the vine, reflecting to us the natural outcome of our own ability to come to maturity, to fullness, and to let go.

Health during this season is reflected in the health and clarity of our skin and sinuses, and the ease of elimination – a result of the lungs and large intestines capacity to let go and release what’s no longer needed.  This time of year we prune the excesses of summer like pruning a tree after it bears fruit, consolidating our energy to focus on what is most important to complete.  Autumn is a time when our lungs are most vulnerable, and it is easy to catch a cold or flu.

Winter squashes, like kabocha, nourish your Yang energy. Sweet and warming to your digestion, they supplement qi. Squashes also disperse inflammation to decrease pain.

This is just one of 10+ recipes you’ll receive in the Pulse 21 Modern Medicine Detox

Kabocha Coconut Soup
1 2-pound kabocha (or dense squash like pumpkin, butternut, hubbard)
1/2 head small cauliflower, cut into chunks ( or 2 potatoes)
1 large parsnip, peeled and cut into chunks
2 large onions, diced
2 large garlic cloves, crushed and minced
1 1/2 inches fresh ginger root, peeled and minced
2 Tbs. virgin coconut oil
2 c. coconut milk
6-7 c. vegetable, turkey, or chicken broth
Cayenne pepper, pinch
Sea salt
Garnish: cayenne pepper, fresh chopped cilantro

1. Slice pumpkin in half and remove seeds. Peel pumpkin and cut into 3/4″ chunks, and prepare other vegetables as directed above.
2. Heat oil in a large stockpot or kettle, then add onions, garlic, and ginger. Saute on low heat for 5 minutes, stirring occasionally, until onions soften.
3. Add parsnip, cauliflower, and pumpkin, and stir to coat. Saute 5 minutes, stirring often.
4. Add 6 cups broth, and bring to a boil. Reduce heat and simmer for 10-15 minutes.
5. Add coconut milk and continue to cook until all vegetables are softened.
6. When vegetables are soft, remove from heat. Transfer to a blender (blend in batches as necessary until smooth.
7. Return soup to low heat, adding additional 1 cup water/broth if necessary to reach desired consistency.
8. Season to taste with cayenne pepper and salt.
9. Serve hot, garnished with cayenne pepper, freshly chopped cilantro, and perhaps a swirl of coconut milk or a creamy yogurt-like topping.

Gloria Gonzalez, LMT SEP, is CCO/Founder of Eight Elements West, an Institute for Somatic Training and Integrative Wellness dedicated to elevating the human experience through Somatic Movement, Seasonal Nutrition, and Eastern Medicine. For nutrition/somatic therapies:  21-Day Modern Medicine Detox,  Somatic Experiencing, Visceral Manipulation & Craniosacral Therapy, and shamanic Soul Retrieval.