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Pumpkin Coconut Soup Recipe

ayurvedic healing recipes Dec 04, 2020
Pumpkin coconut soup

This soup features a two key ingredients for the cooler months: winter squash and ginger root.

Pumpkins are their lovely orange color because of beta-carotene, which converts to vitamin A in the body. Beta-carotene, also in carrots, sweet potatoes and yams, golden beets, and other orange squashes, soothes the lungs and boosts the immune system. If you don't have time to make a whole soup, roasting some yams every couple of days will give you a good boost of immune support.

 

Ginger is the best spice to kindle the digestive fire, which can get sluggish during the colder months!  Ginger is also known to help restore the respiratory system, defend the body from colds and the flu, liquefy congestion, and soothe sore throats.

 

Pumpkin Coconut Soup Recipe

Serves 4-6

 

1-2 tablespoons ghee
½ onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
3 cups vegetable stock or water
2 ½ pounds pumpkin, or another squash such as butternut, red kuri, or kabocha squash
1 medium sized garnet yam
1 cup coconut milk
1-2 teaspoons salt (to taste)
1 tablespoon maple syrup

 

Heat the oven to 400°F. Cut pumpkin or squash in half, remove seeds, and place on a greased pan faced down. Place yam whole on the same pan. Bake for 60 minutes, or until partly caramelized.  Put the squash aside for 15 minutes or until it is cool enough to be easily handled. When cool, peel the skin away from the squash flesh. You should have about 4 packed cups of roasted squash.

In the meantime, heat the ghee in a heavy-bottomed soup pot. Add the diced onion. Sauté for 10 minutes, or until the onion is soft and slightly brown. Add more ghee if the mixture begins to look dry, and throw in the ginger and garlic, sautéing another 1 minute. Add curry powder to the mix, and sauté for another 30 seconds. Powdered spices can burn easy, so don’t walk away!

Add the cooked squash and coat with the spice mix. Pour in the vegetable stock and bring to a boil. Reduce the heat, cover, and cook for 10 minutes. Remove from heat and let cool briefly.

Using an immersion blender, puree the soup. Return the pot to the heat, add the coconut milk, maple syrup, and salt, and gently heat. Garnish with roasted pumpkin seeds or homemade croutons.

 

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