1 c. adzuki beans (soaked for at least 4 hrs if using dried beans)
2c. water
1 strip kombu
1/4 pumpkin roasted in sesame oil)
1 onion finely diced
4 Tblsp tamari
knob of ginger approx size of 50c piece
fresh parsley

Method

1. If using dried beans cook for 1 hr with kombu or until tender. Once cooked retain half cooking water
2. Sautee onions until tender with tamari. Grate ginger and squeeze juice with hands into the onions
3. Once the onions have softened add the adzuki beans and pumpkin with the reserved cooking water. Add an extra 4 c. water and bring to the boil. Cook for 15 minutes.
4. Puree with a stick blender until smooth or you can leave it chunky. Garnish with finely chopped parsley mixed with a little sesame oil

A great winter warmer and nourishing to your Spleen and Kidneys while being easy to prepare and not to mention very tasty.