- 1 medium pumpkin, roasted
- 3 dried ancho chilies
- 2 celery stalks
- 2 medium carrots
- 1/2 onion
- vegetable stock or water
- 2-3 Tbsp canola or vegetable oil
- 2 tsp cinnamon
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Cut pumpkin in half and scoop out seeds.
- Lightly oil pumpkin halves and place on a baking sheet, cut side down.
- Roast pumpkin for 30 minutes then flip and continue roasting until soft and caramelized, let cool.
- Start a small saucepan of water to boil.
- Cut ancho chilies and remove seeds.
- Toast Chiles. Start by preheating a dry skillet over medium heat for a few minutes. Add dry chilies and press with spatula until toasted, roughly 15-25 seconds for each side.
- Add toasted chilies to boiling water and turn off heat. Let sit for 5-7 minutes in water, then drain. Discard water.
- Rough chop onions, carrots and celery and saute in stock pot at medium-high heat for 5-7 minutes.
- Scoop pumpkin from shell and reserve.
- When vegetables are slightly caramelized, add in chilies, pumpkin and vegetable stock or water to cover. Simmer for 20-30 minutes. Remove from heat.
- In small batches, transfer to food processor. Puree until smooth.
- Season with cinnamon, salt and pepper.
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As a bodyworker trained in Therapeutic Massage and Shiatsu, sessions with Amy focus on addressing your immediate concerns as well as the root cause. She takes the time to listen to your concerns and all aspects of your health. Her work is gentle, but deep to unwind patterns that have been held in the body. Sessions together may include assisted stretching, self-care suggestions and aromatherapy. Her work in conjunction with increased body awareness will give you the tools to curb off future pain and stress. Amy has been practicing bodywork since 2015. For more information about Amy's practice, visit her professional website.