Starters : Pumpkin Soup Recipe
It should be pointed out that even though this is listed as an arthritis recipe, it can be enjoyed by everyone regardless of health. The point is, the ingredients are healthy and the meal it makes is tasty, so you’ve got nothing to lose from picking it up and cooking it yourself.
This particular pumpkin soup recipe is packed full of the kinds of beneficial foods and herbs that are known to be good for rheumatoid arthritis sufferers.
Pumpkin Soup
3 tablespoons olive oil
1 cup chopped onion
2/3 cup chopped celery
½ cup thinly sliced leeks
¼ cup unbleached non-wheat flour
½ cup water
8 cups vegetable stock
4 cups cubed pumpkin
1 stick cinnamon
1 cup silken tofu
1 cup soy milk
2 tablespoons chopped parsley
4 cloves garlic, minced
1 ½ teaspoons sea salt
1 teaspoon ground cumin
½ teaspoon ground nutmeg
Heat the olive oil in a large pot over a medium heat. Add the onion, celery and leeks and sauté for 7 minutes. Whisk the flour into the water then add it to the pot along with the vegetable stock, pumpkin, and cinnamon stick and allow to simmer for 15 minutes. Puree the tofu and soy milk for 3 to 4 minutes and then whisk it into the soup using a hand whisk. Stir in the salt, parsley, cumin, garlic and nutmeg and simmer for a further 10 minutes. Partway through the process it may be necessary to give the soup a short whisk to liquefy any remaining onion, celery, leek or pumpkin pieces.