• Briya Freeman

Fall Recipe: Pumpkin Soup



"Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.” – Samuel Butler"

I always feel especially happy in the fall when I get to carry home a pumpkin. There's something about that bright orange colour, thick skin and earthy shape that's deeply comforting, grounding and simply delightful to me.


Pumpkins are a great natural medicine at fall. Sweet, grounding and earthy, they promote a balanced digestive system, respiratory health, and are said to induce mental calm, reduce stress and agitation, and to sharpen the intellect.


This is a simple classic pumpkin soup recipe is balancing for all doshas and will surely please your belly and those of your loved ones.


Fall Pumpkin Soup Recipe


Ingredients:

  • 1 medium-sized pumpkin, washed, seeded and chopped.

  • 1 tbsp. onion, chopped

  • 1 garlic clove, chopped

  • Salt to taste

  • freshly ground pepper

  • 300 ml vegetable broth

  • Ghee or grapeseed oil

  • Herbs and spices to taste : ginger, cinnamon, cumin, lemongrass, rosemary, curry or Viveda Spice Blends

  • Coconut milk (optional)


Preparation:

1. Brown the onions and garlic in oil. Add the pumpkin and saute for about 5 minutes and season with salt and pepper.


2. Add vegetable broth and gently simmer for 20 minutes.


3. Purée and season to taste. You may also wish to add coconut milk when cooking is almost complete. To taste, add your choice of herbs and spices.


Enjoy!

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