Pumpkin & Winter Vegetables Soup
Autumn is even more beautiful with pumpkin and winter vegetables soup! The color, smell, texture, taste, everything soothes the Vata dosha.
Equipment
- pot
- pan
Ingredients
- 1/2 cup Leek, sliced (you can replace it with fresh fennel for easier digestion)
- 1/4 cup Onion – small shallots are better- chopped (you can omit onions add asafoetida (hing) powder for onion taste, for easier digestion) ( or 1/2 teaspoon of asafoetida)
- 1 tsp Grated ginger
- 1 cup Sweet potato, chopped
- 1 cup Pumpkins, chopped
- 1/2 cup Potato, chopped
- 1/2 cup Carrots, chopped
- 1 cup Coconut or almond milk
- 1 tbsp 1 Ghee
- Pumpkin or sunflower seeds and sprouts to decorate
Spices
- 1/2 tsp Curcuma
- One pinch or 1/4 teaspoon of each cumin, coriander, nutmeg, black pepper
Instructions
- Melt the ghee in a pot and add spices, sauté 1 minute
- Add ginger, leeks and onions (orfennel and asafoetida powder), sauté until they are soft
- Add all other vegetables and salt
- Add water just below the level of vegetables (not covering)
- Simmer until they are soft, about 15minutes, check with a fork occasionally
- Add coconut or almond milk at the end and simmer 5 more minutes
- Blend them all in a food processor or hand blender
- Place pumpkin or sunflower seeds and cook until they are lightly browned (do not burn them)
- Serve your soup with seeds and sprouts, add more black pepper and nutmeg if needed
