This simple pumpkin soup is very good for Winter, the Vata season because it helps reduce Vata imbalances. The heavy, oil-like and sweet taste of pumpkin pacifies the Vata dosha and the beautiful orange flesh is chock full of beta-carotene.

Ingredients

• 1 large pumpkin
• 1½ cup of water
• 1 1 tsp of ghee or olive oil
• ½ tsp of black pepper
• 1 tsp of cinnamon
• 1 tsp of cumin
• 1 tsp of curry powder
• ½ tsp of clove
• 2 - 3 cups of vegetable stock
• 1 tbsp of tamari soy sauce
• 1 cup of almond milk
• Nutmeg

Preparation

Heat the oven up to 175°C. Wash the pumpkin, cut it in half and remove the seeds. Place the halves in a baking dish with the water, the cut sides facing down. Bake in the oven for 30 minutes. If you can cut through the flesh easily with a knife then the pumkin is done.

Allow to cool down and remove the pumpkin flesh with a spoon. Put it in a bowl and put aside. Heat the ghee or oil in a soup pan at medium heat. Add a little bit of stock, then add the pumpkin flesh and cook for 3-4 minutes. Add the soy sauce and the rest of the stock, cover the pan and allow to simmer for about 10 minutes.

Add the almond milk and puree the soup with a hand blender until it becomes smooth and creamy. Decorate with a little bit of nutmeg.

Tip: roast pumpkin seeds in a dry pan and sprinkle over the soup. They contain lots of protein and zinc.

This article was originally published by E.P. from Sri Sri Tattva Eu on (https://www.srisriayurveda.eu/) and is reposted here with their permission

Disclaimer

The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional. Check with your doctor before taking herbs, herbal food supplements or using essential oils.