Preparation

1. Peel and finally chop the onion and garlic. Place in a large enameled cast iron stew pot or a non-stick saucepan on medium heat with a couple of tablespoons of olive oil. Stir for a few minutes until the onion begins to become transparent. Add Curry and a pinch of Cumin seeds, stir well for a couple of minutes. Add the pumpkin, breaking it into cubes, then add the peeled baby carrots.
2. Clean the Artichokes, trim the top ½ inch off, leaving the heart and part of the stem. Cut them into quarters and incorporate them into the pot; adding the vegetable broth and coconut milk. Simmer for 10 minutes.
3. Clean the mushrooms and dry fry for 7 minutes, then add them to your previous preparation.
4. Cover until the pumpkin is cooked (should be 10 more minutes ) Cover the casserole with the baby Spinach leaves. Add one tbsp. of Adaptogen Mushroom Elixir Immunity and stir.
5. Finishing touches with Cilantro or lemon. Serve with Quinoa or Rice.