Step 1: wash the tomatoes, pumpkin and ginger carefully and remove any pesticides (organic foods have fewer). Ideally, soak the vegetables for 20 minutes in a solution of 1 part vinegar to 9 parts water, then rinse.
Step 2: Cut the pumpkin in half and scoop out the seeds. Do not peel – the skin contains beta- carotene. Chop the pumpkin into walnut-size pieces. Dice the onion and tomatoes. Cut the ginger and chilli into thin slices.
Step 3: Switch on the blender and press button ’B’ for thin soup. Pour in the cold vegetable stock and coconut milk. Use yeast-free stock to protect your gut flora. Add the chopped pumpkin and press ’start’.
Step 4: After 15 minutes, add the tomatoes, onion, ginger and chilli through the opening in the blender lid. Press the pulse/mode button for 10 seconds, then let the blender carry on cooking. Boil the rice in a pot according to the instructions on the packet.
Step 5: the blender will switch off automatically after 30 minutes. Season the soup with a pinch of salt and pepper and a dash of soy sauce. Serve with rice and garnish with curcuma, the miracle healer.