Ayurvedic Pumpkin Soup the perfect autumn dish


This soup is perfect for the vata season of autumn, its wholesome grounding, warming and nourishing, make a big batch at freeze. Ayurvedic eating follows a sattvic diet which means food with a stong energy or life force.


INGREDIENTS Serves 4-6 portions

  • 1 large pumpkin

  • 1 1/2 cups water

  • 1 teaspoon ghee

  • 1 cup chopped leeks or onions

  • 1/2 teaspoon black pepper

  • 1 teaspoon cinnamon

  • 1 teaspoon cumin

  • 1 teaspoon curry powder

  • 1/2 teaspoon cloves, ground

  • 500ml vegetable stock

  • 200ml almond milk or water depending on your choice

  • Nutmeg for garnish.


Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves face down in a baking pan. Pour in the water and cover pan with foil. Bake for 30 minutes or until a knife inserted in the pumpkin pulls out easily.

Allow to cool and then remove the rind and place the pulp in a bowl

In a large pan heat the ghee and then add the leeks and spices sautee for 4-5 minutes. Add a small amount of the veg stock to keep the veg moist. Add the pumpkin pulp and continue to cook for another 3 or 4 minutes.

Add the remaining vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for about 10 minutes.

Use a food processor to puree the soup to a smooth and creamy consistency, adding the milk as you puree the soup. Return the soup to the pot and reheat if necessary.

Garnish with a sprinkle of nutmeg.