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Laurel's Good Ole Pumpkin Soup


  • 1 stem of lemon grass
  • 4 tbsp of fresh coriander, pulverized
  • 1 tbsp of ginger root, grated
  • 1 fresh hot red pepper, cleaned and chopped
  • 1 onion, chopped finely
  • 4 cups of pumpkin, cubed
  • 2 cups of vegetable stock
  • 3 tbsp of olive oil
  • 1 cup of coconut milk
  • 1 1/2 tsp of brown sugar


  1. Add the ginger, coriander chili and lemon grass and 3 tbsp of vegetable stock to a food processor and process them on high until they are blended well.
  2. Heat the oil and sauté the onions for 3 minutes.
  3. Add the processed ingredients and simmer for 2 minutes.
  4. Add the vegetable stock and the pumpkin.
  5. Bring everything to a boil and reduce the heat.
  6. Allow the soup to simmer for 15-20 minutes or until the pumpkin is soft.
  7. Allow the soup to cool.
  8. Add the soup to a food processor and process the ingredients.
  9. Add the soup again to a pan and add the coconut milk and sugar. Simmer until the soup is again hot.

Serves: 4 persons




Protein-packed Miso Soup


  • 2 chicken breasts, boneless, skinless and cut into small strips
  • 1/4 cup of miso paste
  • 10 shitake mushrooms, soaked in 1 cup of boiling hot water for 20 minutes. Strain the mushrooms, save the water chopped the mushrooms.
  • 2 spring onions, sliced finely
  • 2 tbsp of seaweed flakes
  • 1 package of tofu, cut into small cubes


  1. Bring 2 liters of water to a boil and add the chicken.
  2. Boil the chicken for 3 minutes.
  3. Add the mushrooms and simmer for another 4 minutes. Add the miso paste, seaweed flakes.
  4. Add the tofu.
  5. Do not boil the soup.
  6. Keep it on a low flame, warming.
  7. Garnish the soup with the spring onions.

Serves: 4 persons

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