Soothing pumpkin soup
This simple pumpkin soup is very good for the Vata season and to reduce Vata imbalance. The heavy, oil-like and sweet taste is typical for pumpkin and pacifies the Vata dosha. The beautiful orange flesh is full of beta-carotene, an anti-oxydant that supports the immune system.
- 1 large pumpkin (1.5 kg)
- 1½ cup of water
- 1 1 tsp of ghee or olive oil
- 1 cup of chopped onions or leek
- 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 or regular milk
Heat the oven up to 175°C. Wash the pumpkin, cut it in half and remove the seeds. Place the halfs in a baking dish with the water, the cut sides facing down. Cover with aluminium foil and bake in the oven for 30 minutes. If you can cut through the flesh easily with a knive, 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 the onion/leek and the spices and fry for 4-5 minutes. 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 has become 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 proteins and zinc.