I am using some 1$ organic pumpkins we got from a local farm yesterday to make a big batch of pumpkin curry soup with regeneratively farmed wildrice, garden fresh Hopi Red Amaranth (seeds and leaves), Egyptian walking onion bulbs, Goji berry leaves, Stinging Nettle, homegrown turmeric rhizome, homegrown ginger rhizome and many other veggies, herbs and spices.

I have a big 20 liter stock pot simmering away (which will have cost us no more than 8 dollars to make) and it is smelling heavenly.

This nutrient dense soup is rich in both anthocyanin and beta carotene (making it Ocular-Protective, Radioprotective, Osteoprotective as well as innate immune system optimizing) this will be something we can enjoy through the winter and thanks to having taken advantage of seasonal abundances and cultivating many other ingredients at home we will have only paid pennies on the dollar for each nourishing bowl.

If you still have pumpkins available at your grocery stores or farmer’s markets where you are, don’t let them go to waste! :)

(i`ll add links to the health benefits of specific ingredients I included in this soup below for those interested in learning more)