2. Place the pumpkin cubes and stock in a pot. Bring to a boil, then turn down the heat to low and simmer for about 20 minutes. 3. Heat the oil in a skillet over medium-
high heat. Add the onion and curry powder. Cook until the onions are translucent and soft (about 5 minutes). 4. When both the onions and pumpkin
are done, combine them in a blender or food processor. Whir into a smooth puree. You can also use a hand blender or immersion blender for this task. 5. Add salt and pepper to taste. Serve hot.
Submitted by Laura Mignosa, Nationally Certified Chinese Herbologist. Laura is a Nationally Certified Chinese Herbologist, di- rector of the Connecticut Institute for Herbal Studies since 1992 and is both Western- and China-trained. She uses only safe hospital- grade herbs which are certified against contaminates, pesticides and heavy metals. Connecticut Institute for Herbal Studies 900 Wells Road (Route 175), Wethersfield, CT. (860) 666-5064 E-Mail: laurachina@aol. com. Website:
www.CTHerbschool.com. See ad on page 7.
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