Pumpkin and sweet potato broth
Ingredients (for 4 persons)
-
-
350 g of roasted pumpkin.
-
250 g of roasted sweet potato.
-
75 g of Instant Coconut (organically grown coconut drink powder).
-
1 vegetable bouillon cube with miso organically grown.
-
500 ml of water (divided between the broth and the coconut milk).
-
1/2 teaspoon of turmeric and pepper organically grown.
-
1/2 teaspoon of garlic powder.
-
Pumpkin seeds, sunflower seeds, raw sesame seeds, and black sesame seeds (a small handful of each).
-
Extra Virgin Olive Oil (EVOO) and a pinch of sea salt.
-
Preparation
-
Roasted Vegetables: Cut the pumpkin and sweet potato into pieces and place them on a baking sheet lined with parchment paper. Bake at 190°C until they are tender. Let them cool, then weigh out the specified amounts (350 g and 250 g, respectively).
-
Crispy texture: In a skillet lightly greased with EVOO, Toast the pumpkin seeds until they puff up and the sunflower seeds until they turn golden brown. Set aside for plating.
-
Broth and Coconut Base: Heat 250 ml of water and dissolve the tablet of vegetable broth with miso. Next, dissolve the 75 g of coconut milk powder in another 250 ml of water, stirring until there are no lumps.
-
Textured: Place the pumpkin, sweet potato, miso broth, coconut milk, turmeric, pepper, and garlic in the blender. Blend until smooth and creamy.
-
Presentation: Serve hot, garnished with the toasted seed mix and a drizzle of olive oil.
«Using coconut milk powder not only allows you to adjust the consistency to achieve a creamy texture, but it also provides medium-chain fatty acids. For joint health, the combination of turmeric and miso in this broth acts as a powerful anti-inflammatory remedy, helping to reduce joint strain after the holiday season’s excesses.»
— Dr. Marc Bony, Doctor of Chiropractic.
