Spiced Pumpkin-Adzuki Soup

Name: Spiced Pumpkin-Adzuki Soup
Ingredients: ½ cup adzuki beans, soaked overnight (or at least for 6 hours) and rinsed; 1 1/4 lb. pumpkin, when peeled, seeded & diced; 2 tbsp olive oil, and a little extra for roasting the pumpkin; 1 brown onion, finely chopped; 4 garlic gloves, crushed; 1 knob ginger (about the size on an Aussie 20c coin), finely grated; 1 large celery stick, finely diced; dried spices — 1 tsp turmeric powder, 2 tsp ground coriander seeds, pinch nutmeg powder; 1 tbsp tomato paste; 6 cups vegetable or chicken stock, preferably homemade; 2 bay leaves; sea salt, to taste; freshly squeezed lemon juice, to taste

Spiced Pumpkin-Adzuki Soup was pinched from <a href="http://www.themindfulfoodie.com/2012/03/24/keep-warm-with-a-spiced-adzuki-bean-pumpkin-soup/" target="_blank">www.themindfulfoodie.com.</a>

INGREDIENTS

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½ cup adzuki beans, soaked overnight (or at least for 6 hours) and rinsed

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1 1/4 lb. pumpkin, when peeled, seeded & diced

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2 tbsp olive oil, and a little extra for roasting the pumpkin

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1 brown onion, finely chopped

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4 garlic gloves, crushed

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1 knob ginger (about the size on an Aussie 20c coin), finely grated

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1 large celery stick, finely diced

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dried spices — 1 tsp turmeric powder, 2 tsp ground coriander seeds, pinch nutmeg powder

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1 tbsp tomato paste

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6 cups vegetable or chicken stock, preferably homemade

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2 bay leaves

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sea salt, to taste

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freshly squeezed lemon juice, to taste

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