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.