Name: Thai Spiked Pumpkin Soup
Ingredients: 1 lg Brown onion; 2 tb Olive oil; 4 Cloves garlic; 1/2 bn Coriander; 1 sm Red "birdseye" chilli; 1/2 ts Chilli paste; 1 ts Ground cumin; 1 ts Turmeric; 500 g Queensland Blue pumpkin; 500 g Butternut pumpkin; 500 g Jap pumpkin; 1 1/2 l Chicken stock; 400 ml Farmhouse milk; 3 tb Dessicated coconut

Ideally, the goal is to see the discipline of child gradually lessen as he or she approaches the teen years (the opposite of what we often see in society) because life lessons have been learned and righteous actions are personally desired. Yet that does not mean parents no longer have a responsibility to discipline their teenager when necessary. In these cases, we have found the best methods to be restitution (a good action toward the one wronged - see Exodus 22) and/or the removal of a privilege (loss of electronics, use of the car, attendance at an event, etc.). Rarely if ever would our teen discipline be 'grounding' (as in unreconciled confinement) or exclusion from family activities or the use of something good as an instrument for 'punishment' (house chores, exercise, writing, etc.).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Thai	Tamara4	1	servings

INGREDIENTS

1	lg	Brown onion
2	tb	Olive oil
4		Cloves garlic
1/2	bn	Coriander
1	sm	Red "birdseye" chilli
1/2	ts	Chilli paste
1	ts	Ground cumin
1	ts	Turmeric
500	g	Queensland Blue pumpkin
500	g	Butternut pumpkin
500	g	Jap pumpkin
1 1/2	l	Chicken stock
400	ml	Farmhouse milk
3	tb	Dessicated coconut

INSTRUCTIONS

Heat the olive oil in a large saucepan and add the onion and garlic and
cook for 10 minutes to caramelise gently. Add the chilli and coriander
stems (finely chopped) and stir until fragrant.
Add the remaining spices and heat until toasted. Add all the pumpkin pieces
and stir to coat with spice mixture. Cover with a lid and cook over a low
heat for 30 minutes until the pumpkin is beginning to soften and turn
brown. Add just enough stock to cover and stir well.
Simmer for 1 hour, then add the milk and coconut and simmer for a further
15 minutes. Puree then serve, garnished with extra chillies and coriander.
Converted by MC_Buster.
Per serving: 412 Calories (kcal); 29g Total Fat; (77% calories from fat);
7g Protein; 12g Carbohydrate; 0mg Cholesterol; 13620mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God cares”