MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Laurel's Good Ole Pumpkin Soup Ingredients: 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 Directions: 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. Heat the oil and sauté the onions for 3 minutes. Add the processed ingredients and simmer for 2 minutes. Add the vegetable stock and the pumpkin. Bring everything to a boil and reduce the heat. Allow the soup to simmer for 15-20 minutes or until the pumpkin is soft. Allow the soup to cool. Add the soup to a food processor and process the ingredients. 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 Ingredients: 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 Directions: Bring 2 liters of water to a boil and add the chicken. Boil the chicken for 3 minutes. Add the mushrooms and simmer for another 4 minutes. Add the miso paste, seaweed flakes. Add the tofu. Do not boil the soup. Keep it on a low flame, warming. Garnish the soup with the spring onions. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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