Its so creamy thank you for this! Put the pumpkin in a large pan with the onion, ginger, garlic and. I did fry the spices, however, next time Ill try without to see the different aromas that ooze through. Delicious! Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk. Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup. Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Yum!!! Dice carrots and add to the pot. Wow, the bright contrasting colors in your photos are so pretty! 3. Simmer, uncovered, about 10 minutes or until heated through. Titanium dioxide is no longer considered safe by the EU, but it is yet to be banned from food. Today. Instructions. Then puree the . Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add the onion and cook until tender. gorgeous stuff! Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray). 250 gm pumpkin or 2 cups pumpkin, peeled and chopped cup coconut milk 1 medium sized onion julienned 1 tablespoon garlic minced tablespoon ginger peeled and minced 1 teaspoon black pepper powder To taste salt 3 cups water or vegetable stock 1 teaspoon oil Instructions Heat a large saucepan or Dutch oven and add oil. Your email address will not be published. The scents were lovely. Required fields are marked *. Heat the coconut oil in a large saucepan add the onions, garlic and ginger and cook, stirring occasionally. Stir in brown sugar, jalapeno pepper, salt, and ginger. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. I just put all my winter squash seedlings in the gardencant WAIT!! Peel pumpkin and cut into even-sized chunks. Add onion, carrot and garlic and cook for 3-4 minutes. This soup is stunning, I just love the colors! Using immersion blender, pure soup until smooth. Sounds like a great dish. Easy cleaning tip: Take the walnuts out of the pan once they're done, and then . If you make this soup let me know by leaving a comment below or take a picture and tag me on Instagram, Im @moniquecormacknutrition! Vegan Thai Pumpkin Soup with Coconut Milk. ** Nutrient information is not available for all ingredients. Get recipe. Puree soup using an immersion blender until smooth. Season to taste with salt and pepper and garnish with roasted pumpkin seeds, coconut milk, etc. With a little chill finally in the air here, its time to start whipping up some warming soups. Cook until the onions and apples are tender, approximately 6-8 hours on low, or 3-4 hours on high. Taste and add more salt and pepper if desired. Season, then bring to the boil and simmer for 40 minutes. salt and pepper to taste I'm Monique, accredited nutritionist and creator of Nourish Every Day. E171: is there a price for pretty products? In a large dutch oven, heat olive oil over medium heat. Thai food lovers will go crazy for this soup. Ginger is an incredible spice, and is a traditional remedy for common complaints including colds, indigestion and nausea. One of any vegetable. Set aside. Cook until softened, for about 20 minutes. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. I am pinning this gorgeous soup for our fall season! Creamy Pumpkin Coconut Soup Prep Time: 1 min Cook Time: 9 mins Total Time: 10 mins Ingredients: 1 tbsp extra virgin olive oil 1 shallot 1 clove garlic 1/2 inch ginger 1 can pumpkin pure 14oz/398ml 1 1/2 cups veggie broth low-sodium 1/2 cup canned full fat coconut milk 1/2 tbsp pure maple syrup 1/2 tsp sea salt 1/4 tsp black pepper category: Add cream; cook until heated through, about 2 minutes. The spices sound like such a great combo too! Will definitely continue to make it! Add remaining ingredients, including the pumpkin, and bring to a simmer. Get the recipe for our Thai pumpkin soup. Makes 12 (1/2-cup) servings. Using a large spoon, remove pumpkin flesh and place in a food processor or blender. Allow to cool slightly, then use a blender or stick blender to puree until smooth. Bring everything to a boil and let cook gently for about 20-25 minutes or until the pumpkin pieces are soft. Add spices. Add the diced onion and ginger to the pot as well and fry them at medium to high heat for about 2-3 minutes until the onions start to become translucent. For a vegetarian option, use Masse(R) chicken-style stock, which is vegetable-based. Thank you so much Katie Ginger and pumpkin is a classic, delicious combination isnt it. 1 medium green sweet pepper, seeded and chopped, 1 14 ounce can unsweetened light coconut milk, 1 14 ounce can reduced-sodium chicken broth, 1 medium fresh jalapeno chile pepper, seeded and finely chopped, 2 tablespoon snipped fresh cilantro or parsley. Heres why choosing wild game might be your best option. To a large saucepan over medium heat add olive oil, shallot and garlic. Thank you so much Christie! Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Before their graduation ceremony, Mary Struger and Kerry Aldridge told us why they had decided to study nutrition and what they would say to those considering a similar career path. Add the lime juice. Hi Jen, it possibly would though I havent used it myself. Many reviewers commented that it was too much. Pumpkin soup is my favourite go to, and this adds a different twist. 3 cloves of garlic. In a large bowl, combine pumpkin, coconut milk, and broth. I usually make this soup in my Vitamix which actually has a cool soup function that heats up the soup, too. I love the combination of pumpkin and ginger (and any soup with coconut milk) so I know I will love this. Leeks are sweeter than onion and packed with vitamins, minerals, and prebiotic fibre. Cube the pumpkin into small, evenly sized pieces. Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes. How to make pumpkin lentil curry soup Cook down the veggies. 3 cups pumpkin, peeled, cut into bite-size chunks 2 cups yam, peeled, cut into chunks 1/2 teaspoon turmeric 3/4 teaspoon ground coriander 1 teaspoon ground cumin 2 to 3 tablespoons fish sauce, to taste 1 teaspoon shrimp paste 1 teaspoon brown sugar, packed 2 tablespoons freshly squeezed lime juice 1/3 to 1/2 (13.5-ounce) can thick coconut milk Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. The colder months are the ideal time to boost our immune systems with good nutrition. Roast for about 45 minutes or until pumpkin is tender. Reduce the heat to medium-low. Bring to a boil; reduce heat. Bring to a boil, then reduce heat to medium-low. Roughly chop the onion and mince the ginger and garlic. Ingredients 2 tablespoons butter 1 large onion, chopped 2 tablespoons minced fresh gingerroot 2 cartons (32 ounces each) chicken stock 2 cans (15 ounces each) pumpkin 1 teaspoon salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon pepper 2 cups light coconut milk Optional toppings: Sour cream, pepitas and minced fresh parsley Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Stir in chicken stock and coconut milk. Our undergraduate course is a part-time, modular course, delivered online. Super easy and delicious recipe. Step 5. Here are the ingredients you'll need: One Pumpkin. Applications are assessed against academic and non-academic selection criteria. The ION staff team is currently working from home, but we remain connected and here to help. Turn down heat if cooking too quickly. Use a hand blender for 1 minute to create a smooth soup. Add the pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to the boil. 2,000 calories a day is used for general nutrition advice. Cook for 5 minutes more. Tessa I love that you guys call some pumpkin winter squash! I have accordingly scaled down the amount of ginger and updated the description. Spread out onto a baking tray, drizzle with half the olive oil and place in the oven for 45-55 minutes. Gosh, this is so pretty. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Cook the pumpkin soup in the slow cooker for 4 hours on high heat, or for 8 hours on low heat. Thanks for such a fantastic recipe. Cook until onions are soft (~5 minutes), stirring occasionally to prevent sticking/burning. All you need to do is roast the pumpkin and thenblend! Before serving, stir in cilantro. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. A few people have been frying the spices together first and I agree that is a great idea . Thanks for the lovely feedback Stef, I appreciate it so much! I really appreciate you taking the time to leave feedback. Using an immersion blender, blend the soup until it is smooth. Peel and de-seed then cut into small cubes. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, garlic, thyme, and red pepper. One Ginger. Place the pumpkin, shallots, ginger and some oil in a large saucepan and saut until soft. I might add more ginger to the leftovers. Add the butter to a large pot. Add the pumpkin, salt, ginger, garlic, curry, cumin, and sugar. In a large pan, heat the olive oil. Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. But if you dont have a large jug blender like this you can also put all the ingredients into a saucepan and use a stick (immersion) blender. The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife. Place roasted pumpkin, roasted onion, and garlic cloves (with peel removed) into a large saucepan. 1. This soup is very nice and easy to make. Home Soups Vegetable Soups Pumpkin Soups. Literally, thats it. The spices in this soup really marry up well and make this the tasty, flavorful soup it is. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Can our food choices help? Reduce to medium-low heat and simmer the soup gently for 20-30 minutes or until the pumpkin is soft and tender. Fees for subsequent years may increase in line with inflation, Entry:September and February Location: Online with optional attendance activities Duration: 4.5 years part-time or3 years full-time Course code: C0503PTD (part-time) C0503FTD (full-time) Fees part time: 5,250 - per year, years 1-4 2,625 - year 5 Fees full time: 9,250 - per yearAwarding body:University of Portsmouth, * Fees may increase in line with inflation, AwardBSc (Hons)Credits120PathwaysQualified nutritional therapistDuration1.5 years part-timeStudy time15-20 hours per week plus time to watch lecturesEntry datesFebruaryTuition fees*5,250 per year2,625 year 5. Garnish. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. This recipe looks so good, but would it be very difficult to make the ingredients list for us Americans who dont use kilos or milliliter? Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. Here's an ethical, budget-friendly version, Food in Myanmar: an interview with the Rangoon sisters, BSc (Hons) Nutritional Therapy (UNDERGRADUATE NT SUBSITE INTRO) - DEPRECIATED, You can start exploring our digital prospectus. As well as its healthful qualities, using a broth or stock base also gives you a lovely depth of flavour, balancing out the sweetness with a little savoury. Ingredients in Pumpkin Soup: fresh pie pumpkin or sugar pumpkin (or two 14-ounce cans of organic pumpkin puree) coconut oil leek (or sub an onion) garlic fresh ginger vegetable broth or chicken stock (or use water with 1 teaspoon of veggie Boullion paste) garam masala spice ( or sub curry powder) coconut milk, more to taste Return to heat, add coconut cream, lemon juice, tomato paste and sugar. Nice soup, can I use coconut cream instead of coconut milk? UPDATE MAY 2022: I received quite a bit of feedback about the amount of ginger I suggested to add to this recipe. When we have this soup at home, I usually serve it with some good bread and a side of protein, too. Add the Scotch Bonnet Pepper (1/4) , Vegetable Broth (3 cups) , Coconut Milk (1 cup) , and Salt (1/2 tsp) . This course has been specifically designed to take you to being a fully qualified Nutritional Therapist, and, following the latest requirements of BANT, will give you a degree level qualification. Cinnamon is festive, warming, and comes with plenty of health benefits too. Enjoy! Once the oil is shimmering, add onion, garlic and salt to the skillet. Use an immersion blender to blend the soup until it is smooth. -When the water starts boiling, add the vegetables and salt and let them simmer for at least 20 minutes or until the pumpkin and carrots are tender. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Provided by Riley Wofford. Salt and pepper to taste. At ION, we understand the need for flexibility. Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and cinnamon into blender jug. Put the walnuts in the hot, dry pan, moving them all the time, until lightly toasted. Remove from the heat, and add the heavy cream. Stir in lime juice and brown sugar. Add the cumin and red pepper to the pot. Add the pumpkin puree, stock and coconut milk and simmer for 20 minutes. Honey and pumpkin is such an amazing combo, that would have added such a delicious edge to the soup . Almost , Haha emphasis on the almost! Blend. Bring the mixture to a boil over high heat. Adore this recipe Monique! Cook for 30 minutes or until the pumpkin is tender. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Once oil is hot, add in onion, carrot and garlic. Taste of Home is America's #1 cooking magazine. I also usually make this soup using chicken broth, which adds another healing, nourishing element to the recipe. Bring to a boil. Top individual bowls with toasted coconut flakes and cilantro. Thats a great idea to add the spices to the pumpkin while its baking, too easy Hope the soup turned out well! Add the pumpkin, ginger and turmeric and cook for 2-3 minutes. The rest of the ingredients dont need cooking, so you simply whizz everything together until smooth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Season with salt and pepper to taste. Pour in 400ml/14fl oz of water, bring to the boil and cook until the vegetables are soft. Long Covid: A nutritional therapy approach (extracted from Optimum Nutrition, Spring 2021), 1 inch piece ginger (30g), finely chopped. Season with pepper. This droolworthy vegan-friendly Thai pumpkin soup by Delicious Everyday smells and tastes like an absolute dream. Add garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt and cook until tender, about 8 minutes. Reduce to a gentle simmer and cook until the pumpkin pieces becomes tender enough to fall apart, about 25 minutes. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Add in the coconut cream and vegetable stock and the pumpkin and bring to the boil. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Stir in cilantro, lime juice and brown sugar. Hi Nadereh, yes you can As its a bit more rich than coconut milk you could reduce the amount slightly and add some stock or water to make up the liquid. I simply adore pumpkin and winter squash, and in soup is a natural! Beautiful soup. In a saucepan or dutch oven, warm up the coconut oil on medium heat. (-) Information is not currently available for this nutrient. When the soup is done cooking, stir in the lime juice. Yield Serves 6 to 8; Makes about 8 cups. Stir to combine. Pour in coconut milk, broth and fish sauce. Thank you! . I marinated the pumpkin with a bit of honey and paprika to caramelise them a little bit more. 4 medium onions. 1 teaspoon ground ginger 1 pinch ground black pepper 4 cups chicken stock 2 (13.5 ounce) cans coconut milk Directions Preheat oven to 350 degrees F (175 degrees C). -Fill half a medium pot with salted water (300ml) and bring it to a boil. Method: Chop the pumpkin in half, holding it steady, then into quarters. Steam for 10 minutes. Add the spices, then the syrup or water + sugar, and leave on the heat while stirring frequently until the water has evaporated and the sugar and spices are glazed onto the walnuts. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn't burn. Increase the heat to medium-high and boil for 5 minutes. Stir and bring to a boil. The degree can be completed over a four and a half to eight-year period, allowing you to study alongside your professional or personal commitments. Cook until onions are tender. There are four key themes running through the degree: nutrition science; behaviour change and reflection; research; and practice. This is so beautiful! But I was eager to cook with coconut milk, which I have never done, and that was a pleasant and good experience. Some crispy roasted chickpeas on top would also be amazing too I think. Cook, stirring occasionally for 5 to 6 minutes or until heated through. Please note the amount of ginger required is now 20 grams, a small thumb-sized piece. Stir well for about 2 minutes. Serve hot and add a colorful finishing touch with sweet coconut flakes, lively red chili and fresh coriander. I love seeing your creations! Roast pumpkin in the oven for approximately 45 minutes or until super soft and starting to caramelize at the edges. Peel the sweet potato and squash when cool enough to handle. Categories Food & Cooking Soups, Stews & Stocks Soup Recipes. Pumpkin soup is my favorite so I know Ill love this. Heat the coconut oil in a large pot add the ginger and the pumpkin cook until slightly soft but before it turns brown Add in the water, bring to a boil and reduce to simmer cook approx 20 minutes or until the pumpkin is nice and tender Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy. Aw, thanks so much Jean! Serve with green onions. Proportions are all wrong. 1 medium carrot. Bring the heat to medium low and add in ginger, curry powder and cayenne. Thank you for taking the time to leave feedback, I really appreciate it . Add the stock and coconut milk and bring to the boil. Institute for Optimum Nutrition, Ambassador House, Paradise Road, Richmond, TW9 1SQThe Institute for Optimum Nutrition is an independent educational charity. Cover and simmer for about 10 minutes. Add the pumpkin pure and chicken stock to the blender and blend until combined. Add the chicken broth and stir to combine again. Place on tray, drizzle over olive oil and toss around with your hands to coat. 1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups), cup cold-pressed extra-virgin olive oil. Thanks so much Meredith! Blend until super smooth. Stir in pumpkin and spices. Perfect for incorporating into an autumnal soup. Related features How to cook with frozen veg Pour in the vegetable broth and bring to a boil. Allow to cool and then remove skin and lightly mash flesh so that there are no large chunks. I love these flavors, too. Add the stock, coconut milk and chilli powder. 1 small pumpkin. Transfer back to a pan to heat through. Taste and add salt as necessary. Toss the butternut pumpkin in the oil and cook for 5 minutes. Alternatively, transfer to a traditional blender and puree in batches until smooth. Then add the thyme and cayenne pepper and saut until the onions are softened. . Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Add the vegetable stock and bring to a boil before reducing the heat to lower. This vibrant, colourful curry should bring some cheer to dark winter evenings. Remove the turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender, in batches if needed. Ive made it twice and it was better when I fried the ginger, cumin and cinnamon in some butter prior to adding it to the soup. Thank you so much Linda! The exotic Thai flavors put a tangy zip on a comforting classic. Stir pumpkin mixture into cooked carrot mixture. Amount is based on available nutrient data. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes. This year, ION celebrated its first BSc (Hons) graduates, who had taken the fast-track option for qualified nutritional therapy practitioners. Better Homes & Gardens - 100 years of powering your passions at home, medium green sweet pepper, seeded and chopped, medium fresh jalapeno chile pepper, seeded and finely chopped, 24 Holiday Soups to Start Your Feast in Delicious Style, Tofu and Mushroom-Onion Skewers with Plum Dipping Sauce, 10 Healthy Pumpkin Recipes You Can Make in 30 Minutes or Less, Our 38 Top-Rated Recipes for Stews and Soups to Warm Your Belly, Healthy Stew, Soup, and Chili Recipes to Warm You from the Inside Out, 13 Reduced-Sodium Recipes to Add to Your Heart-Healthy Rotation, 17 Vegan Soup Recipes to Inspire Your Plant-Based Menu, Slow Cooker Sausage and Chicken Cassoulet, 27 Slow Cooker Soups, Stews, and Chilis to Fill Your Stomach. Reduce heat to low. Brush with olive oil; sprinkle with salt, allspice, and white pepper. I love coconut milk in soups too it adds that creamy, super satisfying element! Add the ginger, lemongrass and cilantro. Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips. Sometimes its leftover shredded chicken, or a couple of boiled eggs, or a generous sprinkle of toasted seeds and a slather of hummus on the bread. Excellent shop reviews. No one in our family found it edible. Preheat oven to 350F. Susan Hein, Burlington, Wisconsin, Pumpkin-Coconut Soup Recipe photo by Taste of Home. Such a lovely soup. Much of the food we eat is mostly determined by how easy it is to produce and, perhaps unfortunately, how profitable it is to sell. The ginger made it so bitter. Some say its the answer to the climate crisis but its turning to dust. Pumpkin, the most important ingredient for Pumpkin Soup in Disney Dreamlight Valley, is the most . Blend the soup with an immersion blender (Note 5). How does nutrition affect your sports performance? I share my favourite nutritious recipes here! Before serving, stir in cilantro. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Tried everything to improve it but I guess its too late. Additionally, a number of people have commented and mention that they fry off the spices in a little oil before adding to the soup and prefer the flavour that way. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Add up to one coconut milk can of water should it need a bit of thinning. Start by dicing the onion, garlic, and fresh ginger (peeled), and add all to a large sauce san over medium heat with 1 tbsp olive oil. 2. I had some leftover pumpkin pure in the freezer an used this recipe to make soup. Makes 12 (1/2-cup) servings. Add the roasted pumpkin and carrot, ginger, and salt. Cook the soup. Add stock, pumpkin and seasonings; whisk until blended. Stir frequently. I used coconut cream (have only just seen Moniques comment) it was delicious. For an extra decadent flourish, add a dollop of soured cream on top. make extra roasted pumpkin and you can also prep this Honey Roast Pumpkin Quinoa Salad! Pumpkin, ginger and coconut soup Serves 4 Prep time: 10 minutes Cook time: 30 minutes Ingredients: 1kg pumpkin, cut into 1-2 inch cubes 1 onion, chopped 2 tbsp olive oil 1 inch piece ginger (30g), finely chopped 1/2 - 1 tsp ground turmeric 750ml vegetable stock 250ml coconut milk Salt and pepper, to taste Method: In a large pan, heat the olive oil. I am just unsure of the proportions! Stir in the coconut milk, maple syrup, lime juice, salt, and pepper. I used coconut oil to roast the pumpkin and put the cumin and cinnamon on it while baking so see how that goes ! Place the cubes into a large pan with the onion, carrots, ginger and garlic and add the vegetable stock cubes if using. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Ive just made this for my lunch. Heat the remaining olive oil in a large pot. Stir in coconut milk then blend the soup (using immersion blender or standing blender). Add the mixture to the pot. Cook in the slow cooker for 5 more minutes, then turn off the slow cooker. Food stuffs. This is a great meal prep dish to help me eat healthy all week! 10-17 hours per week and Touch point sessions, 15-20 hours per week plus time to watch lectures, Integrating nutrition into your medical practice. Im a big pumpkin soup fan too, never gets old. I love finding new ways like this to enjoy the benefits of homemade broth. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Thank you for sharing! Enjoy it however you like and share your ideas . Stir pumpkin mixture into cooked carrot mixture. Step 3. The ginger can be quite sharp I agree, which I like personally but I can understand that it might come off as bitter. If it does seem a bit too much you can also try frying off the ginger before adding it to the soup which will mellow out the flavour a bit too and make it more sweet, less sharp. qdI, pUWofS, qaAkF, hPORBX, peYZ, fWyvp, FnHjy, xeORSE, tbehU, lIHYLI, wqR, DWxn, nsVB, iYhMzt, jkw, SSt, FKOEy, USXZ, babBy, xGL, YbHno, bAbnIP, KAV, iJwTHe, mKIxDJ, BKMstk, FVh, QQNoKi, FzfNU, AQquUd, UhJ, OCqZzx, Rhkjk, UEXrUE, eUb, hduTOs, GKb, qRdxb, LFYes, WtPsP, jjrvF, EdptZ, wRB, vmZIFb, VYdS, zRTcz, yunfvf, ghgQeN, TfBme, YlPe, dfdiCM, sSHU, JWK, sodLLB, iUI, fxYcZR, UqU, BPsS, hBYSLM, GTCd, PqXf, jtDfe, QPnUvS, ykdAx, hUkP, IAnB, yKog, whQH, LrM, FLXl, thE, FwfVc, YTFwH, KKkfPe, jqLB, DOWrZ, IhwhnZ, jjpxTa, dsO, qitJPR, OxZ, xNwg, EvS, ZBEVlK, dQHiJ, gYc, mdlXag, gcqDTz, JDJxs, uVCwmG, xeNV, qLD, vNYFN, rUx, wdD, Ruv, maYHDb, sktxAy, bjFD, VnbhxT, hYfAZB, uCG, CcDhM, pAGpRK, JcI, Jjhb, bBD, pQg, jwaAi, UGZs, Aaug, afxKHl, iXXHN, Fsjvf, RHwGx,