Why We Love this Recipe
Warm up your belly with a bowl of this delicious, Vata-pacifying soup! Made with moist, sweet, cooked squash, it’s perfectly balancing for Vata dosha’s cool, dry influence. Warming spices like ginger, cinnamon, cardamom, and cloves give this soup a comforting, harvest feel.
This soup is rich in fiber, beta carotene, potassium—and above all, flavor! Cooked pumpkin pacifies both Pitta and Vata, because it’s sweet and moist. Whip up a bowl on nights when you want a quick, satisfying supper.
- 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
- Dissolve tamarind paste into one quart of water. Add pumpkin, salt, turmeric, pepper pieces, and Sucanat.
- Cook until the pumpkin is soft.
- Five minutes prior to the end of cooking, add cornstarch mixture to the soup and then continue cooking for another five minutes.
- Heat ghee, churna, mustard seeds, cilantro and curry leaves (or bay leaves) in a pan, being careful not to brown.
- Add to soup. Mix well.
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