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Very Simple Pumpkin Soup

(recipe, Carrie Stewart)

Ingredients

  1. * 1 large pumpkin (about 3 pounds), or 3 cups canned pumpkin
  2. * 1½ cups water
  3. * 1 teaspoon ghee (Indian clarified butter) or olive oil
  4. * 1 cup chopped leeks or onions
  5. * ½ teaspoon black pepper
  6. * 1 teaspoon cinnamon
  7. * 1 teaspoon cumin
  8. * 1 teaspoon curry powder
  9. * ½ teaspoon cloves, ground
  10. * 2 to 3 cups vegetable stock
  11. * 1 tablespoon Bragg Liquid Aminos or tamari
  12. * 1 cup low-fat vanilla soymilk (regular milk is also fine)
  13. * Nutmeg for garnish

Steps

  1. If using fresh pumpkin, preheat oven to 350 degrees (F). 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.
  2. Let cool, then remove the pumpkin pulp from the rind with a spoon. Place into a bowl and set aside. You should have about 3 cups of pumpkin pulp. Heat a soup pot over medium heat and add the oil. Add the leeks and spices. Sauté for 4 or 5 minutes or until the leeks are translucent.
  3. Add some stock if the mixture begins to dry.
  4. Add the pumpkin pulp and continue to sauté for another 3 or 4 minutes. Add the aminos or tamari and brown the pumpkin pulp slightly. Add the vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for about 10 minutes. Using a hand blender or food processor, puree the soup to a smooth and creamy consistency, adding the vanilla soymilk as you puree the soup. Return the soup to the pot and reheat if necessary. Garnish with a sprinkle of nutmeg.