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Sweet Pumpkin Soup

Sweet Pumpkin Soup


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



  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.


The Pumpkin Patch 


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