Ayurvedic Pumpkin Soup ~ perfect for fall/ early winter.
Adapted from Elina Fuhrman of Soupelina via Jan – Feb 2020 Organic Spa Magazine
Make sure you get pie pumpkins aka sugar pumpkins vs. the carving ones!
Variations: I have tried several! I’ve replaced the pumpkin with butternut squash, baked sweet potatoes, delicata squash, and combinations of all of the above depending on what was around. It always works out deliciously!!!
I sometimes add a few leaves of kale or collard greens, stems removed (add to the soup halfway through simmering process) which works beautifully.
1 small pie pumpkin, baked at 400 for 30-45 min (it’s done if it’s tender when pierced) peel & seeds removed
If using butternut, sweet potato, etc. same process, but depending on size, adjust baking time.
For pumpkin, squash or sweet potato, I pierce a few times before baking
1 medium onion, chopped
1 Tbsp. coconut oil
2 cloves garlic, minced
1 1/2 Tbsp. ginger, peeled & minced
1 tsp. cumin powder
1/2 tsp. coriander powder
1/8 tsp. cardamom powder
3/4 tsp. red pepper flakes (optional ~ I use a pinch of local red chile powder(!) or skip it altogether)
4 cups water
1 can unsweetened coconut milk (16 oz)
1 1/2 tsp. salt, preferably pink/ mineral
Heat oil in a heavy pot, medium heat, add onion & sauté till translucent.
Add garlic & ginger, stir for another few minutes.
Add cumin, coriander, cardamom powder & red pepper if using.
Add pumpkin or squash or sweet potato (scooped out of peel, big/ uneven chunks are totally fine), stir.
Add water, salt, coconut milk, bring to boil.
Turn heat down and simmer, covered for at least 10 minutes, up to 20.
If adding kale (just a few leaves) add about halfway through simmering.
Leave on stove to cool; blend till smooth.
Enjoy!!!
