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 mins
Cook Time 15 mins
Course Soup
Cuisine Ayurveda
Servings 8 people
Calories 87 kcal

Equipment

  • pot
  • pan

Ingredients
  

  • 1/2 cup Leek, sliced
  • 1/4 cup Onion – small shallots are better- chopped ( 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

Spices

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

Instructions
 

  • Melt the ghee in a pot and add spices, sauté 1 minute
  • Add ginger, leeks and onions (or 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

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top