Sweet Pumpkin Soup

Why we love this recipe

Warm up your belly with a bowl of sweet pumpkin soup! Made with moist, sweet, cooked squash, this recipe helps balance Vata dosha’s cooling, drying influence.

Like all types of cooked squash, cooked pumpkin is naturally sweet and moist, making it balancing for both Pitta and Vata. Warming spices like ginger, cinnamon, cardamom, and cloves lend this recipe a comforting harvest feel.

Our sweet pumpkin soup recipe is rich in fiber, beta carotene, potassium—and above all, flavor! Whip up a bowl on nights when you want a quick, satisfying supper.

Ingredients

• 4 cups of pumpkin, peeled and diced in 1" or 2" pieces
• 1 tablespoon of tamarind paste
• ½ cup of red, yellow, and green pepper pieces
• 1 to 2 teaspoons of salt
• ¼ teaspoon of turmeric
• ¼ cup of chopped cilantro
• 10 teaspoons of Sucanat sugar
• 3 teaspoons of cornstarch mixed with ½ cup water
• 1 tablespoon of organic ghee
• 1-2 teaspoons of Organic Vata Churna
• ½ teaspoon of mustard seeds
• 1 tablespoon of fresh, chopped cilantro
• Curry leaves or 1-2 bay leaves to taste

 Directions

1. Dissolve tamarind paste into one quart of water. Add pumpkin, salt, turmeric, pepper pieces, and Sucanat.
2. Cook until the pumpkin is soft.
3. Five minutes prior to the end of cooking, add cornstarch mixture to the soup and then continue cooking for another five minutes.
4. Heat ghee, churna, mustard seeds, cilantro and curry leaves (or bay leaves) in a pan, being careful not to brown.
5. Add to soup. Mix well.

For a light and satisfying dinner, try some fresh chapatis (Ayurvedic flat bread) with your pumpkin soup.