Updated: Jul 22, 2020
In the cooler months, soup is my go-to lunch and dinner option. It is so easy to make, easy to digest, packs a punch with flavour and is deeply nourishing. Especially in Autumn and early-mid Winter with the Vata dosha at its peak, your body needs to be accessing food with some moisture and density to keep your digestion nice a strong, and immunity at its best.
This pumpkin soup is one I have tailored over a few years and for me, is the most silky, luscious and satisfying pumpkin soups around. Also, it uses few ingredients and minimal minutes of your time to prepare.
WHAT YOU WILL NEED
1 medium sized pumpkin of your choice (I love the Jap pumpkins for their full, creamy flavour)
1 brown onion chopped
1-2 tbsp of olive oil
1 1/2 teaspoons of cumin seeds
1 1/2 teaspoons of coriander powder
1 teaspoon of cinnamon powder
4 cm piece of organic and local fresh ginger
400 ml of organic coconut cream
2 cups of organic vegetable stock
Fresh black pepper and Himalayan rock salt
Peel, de-seed and roughly chop the pumpkin and set aside.
Take a large saucepan and bring to a medium heat. Add the olive oil and the onions. Stir consistently for a few minutes until onions soften and become translucent.
Now add the spices and stir for a minute or so until fragrant.
Grate the fresh ginger into the mix and stir consistently for another minute until fragrant.
By this stage, your kitchen will be smelling amazing! Add the pumpkin and a pinch of salt, stirring well for about 5 minutes until the pumpkin pieces begin to soften.
Now add your vegetable stock, lower the heat to a gentle simmer and cover with a lid.