pumpkin Coconut soup

Collected from: Nourishing Newborn Mothers



Serves 2—3

2 tablespoons ghee

4 cloves garlic, peeled and finely chopped

chunk fresh ginger, peeled and finely chopped

600 grams chopped pumpkin

3 cups water

1 cup coconut milk

pinch asafetida

1 teaspoon Himalayan rock salt

small bunch coriander leaves, to taste


1. Heat ghee in a large saucepan over a medium heat. Gently fry garlic and ginger in ghee until soft

2. Add pumpkin, water, coconut milk, asafetida and salt and bring to boil

3. Reduce heat and simmer, stirring occasionally for 15 minutes.

4. Add coriander leaves and turn off the heat. Puree with a stick blender until creamy and serve.



Traditional Aboriginal Birthing Practices in Australia: Past and Present

Callaghan, Helen, Birth Issues 2001; 10(3/4):92-97