Texicana Pumpkin Cream Soup for Vata and Pitta Doshas

Increases Kapha, calms Vata and Pitta

This recipe is compliments of Frank Lotz, author of Heavenly Cooking with Ayurveda. If you like this recipe, please consider purchasing his book.

 

Ingredients for 2 persons:

300g diced pumpkin (every kind of pumpkin is suitable)
1 small sweet potato (or normal potato)
1 carrot
1/2 cup of celeriac (or celery)
1 Tbsp finely chopped coriander leaves
3 Tbsp cream
3 tsp ghee
1/2 tsp finely chopped ginger root
1/2 tsp mustard seed
1/4 tsp black pepper
1/4 tsp whole cumin seeds
1/4 tsp of ground cinnamon
3 pinches of asafoetida
1/4 tsp crumbled rosemary
1 bay leaf
1 clove
2 allspice berries (pimento)
2 pinches of nutmeg
Salt and a little bit of brown sugar or jaggery

Tip:
Keep the pumpkin seeds. They can be lightly browned in the oven.  They are tasty and very healthy for the bladder and kidney, as well as for the prostate gland in men.

Preparation:
Peel the pumpkin with a sharp knife and remove the seeds from the inner core.  Cut the pumpkin and the other vegetables into cubes.

Heat the ghee in a deep pan.  Add the spices and using a medium heat, mix in the vegetables and ginger.  Stir constantly for 5 minutes.  Add 5 cups of hot water, stir and put the lid on.  Leave it to gently cook.  After about 10 minutes add some more water.  When the vegetables are done, puree everything with a hand blender.

Now mix in the finely chopped herbs.  Add salt and sugar (or jaggery), to taste.  Pour in the cream and 2 pinches of nutmeg.  Stir and once again allow the soup to boil.

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