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
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)
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.