Ingredients:
¼ cup freshly picked mint leaves, washed, and stalks removed
¼ cup chopped baked kabocha, cut into chunks
1 cup organic chicken broth
1 clove garlic
1 Tbsp. tamarind paste (optional)
2-3 Tbsp. lemon juice (if tamarind is not used)
1 tsp. olive oil
salt and sugar to taste
Method:
1. In a food processor, add mint, oil, kabocha, and tamarind paste and blend till smooth.
2. Pour mixture into a saucepan, add chicken broth and cook over medium heat. When it comes to a boil, remove and season to taste. Add more chicken broth if mixture is too thick.
