Pumpkin & Vegetables Soup

Pumpkin & Winter Vegetables Soup

Autumn is even more beautiful with pumpkin and winter vegetables soup! The color, smell, texture, taste, everything soothes the Vata dosha.
Prep Time 25 minutes
Cook Time 15 minutes
Course Soup
Cuisine Ayurveda
Servings 8 people
Calories 87 kcal


  • pot
  • pan


  • 1/2 cup Leek, sliced (you can replace it with fresh fennel for easier digestion)
  • 1/4 cup Onion – small shallots are better- chopped (you can omit onions add asafoetida (hing) powder for onion taste, for easier digestion) ( or 1/2 teaspoon of asafoetida)
  • 1 tsp Grated ginger
  • 1 cup Sweet potato, chopped
  • 1 cup Pumpkins, chopped
  • 1/2 cup Potato, chopped
  • 1/2 cup Carrots, chopped
  • 1 cup Coconut or almond milk
  • 1 tbsp 1 Ghee
  • Pumpkin or sunflower seeds and sprouts to decorate


  • 1/2 tsp Curcuma
  • One pinch or 1/4 teaspoon of each cumin, coriander, nutmeg, black pepper


  • Melt the ghee in a pot and add spices, sauté 1 minute
  • Add ginger, leeks and onions (orfennel and asafoetida powder), sauté until they are soft
  • Add all other vegetables and salt
  • Add water just below the level of vegetables (not covering)
  • Simmer until they are soft, about 15minutes, check with a fork occasionally
  • Add coconut or almond milk at the end and simmer 5 more minutes
  • Blend them all in a food processor or hand blender
  • Place pumpkin or sunflower seeds and cook until they are lightly browned (do not burn them)
  • Serve your soup with seeds and sprouts, add more black pepper and nutmeg if needed
Keyword Ayurveda, Pumpkin

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