A tribute to the season, with the produce of autumn, bursting with flavor, color, and warmth.
Butternut squash can be used instead of cheese pumpkin.
Saute 4 medium onions, thinly sliced in 4 tablespoons pure olive oil and a teaspoonful of salt on a medium heat, stirring frequently, until the onions are translucent and soft.
Add 4 apples, cored and cut into pieces and continue to cook, stirring often.
Meanwhile remove the seeds, pith, and most of the skin from 2 baked cheese pumpkins (or squash).
Add the flesh of the pumpkins to the pan, along with 2 tablespoons of astragalus powder. Stir well.
Slowly add 1 gallon water and 1 ounce wakame (seaweed) cut very small.
Bring to a boil; reduce heat and simmer for one hour.
Blend into a smooth, thick soup.
Add up to 4 tablespoons of raw sugar if needed to brighten the taste.