A recipe for calming our Vata horses, warming up cold and rainy days, and happy colors to light up the dark time of the year!
While the days are getting colder and darker, I am craving warm and hearty food! Pumpkin soup is a classic fall dish and here you will find my Vata pacifying recipe for the season. I also add the adjustments for Pitta and Kapha as well down below! Have a beautiful Sunday, and enjoy my warming, comforting soup!
1 Hokkaido Pumpkin 🎃, chopped
2 Potatoes, chopped
2 Carrots, chopped
1 red onion, chopped
1 garlic clove, minced
1 tsp. ginger, minced
1 can of coconut cream
2 cups vegetable broth
1/2 tsp. Black pepper
1 tsp. Salt
1/2 tsp. Turmeric
1 tsp. Curry powder
1/2 tsp. Cumin
1/2 tsp. Coriander
1/2 tsp. Paprika
1/2 tsp. Chilli
Fresh coriander or roasted pumpkin seeds
1. Start boiling the pumpkin pieces, potato pieces and carrots all together in slightly salted water. (Chop them all into even pieces and just use as much water that the veggies are covered.) When soft, set aside.
2. Chop onions, garlic, and ginger. Over medium heat, heat sesame oil in a large stock pot and add onions, garlic and ginger. Sautee for about 2 minutes, until onions become translucent. Add the spices and sautee for one more minute. Add pumpkin, vegetable stock and coconut cream, let simmer for 5 minutes. Set aside and let cool down.
3. With a slotted spoon, add the mixture and blend carefully. Transfer blended soup back to your pot. Stir well when all your soup is back in your pot and start heat the soup slowly.
4. Serve warm and sprinkle pumpkin seeds or coriander! A little bit of fresh pepper is also nice! Enjoy! 🙂
Pitta: Leave chilli and garlic away, use sweet paprika and Asafoetida to replace.
Kapha: Leave potatoes and coconut cream away, just use vegetable broth instead.
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from my heart to yours – Namaste.