It’s Pumpkin time! Fall Harvest Pumpkin Soup Recipe

It’s almost autumn equinox, and we are starting to get a nip in the air, at least at night here in in the San Luis Obispo area of California. We have several really large pumpkins in our garden, and I just love everything pumpkin, from the seeds to the savory dishes and pies that you can make with them. According to Ayurveda, pumpkin is really balancing to the Vata dosha, especially when its the key ingredient in a warm, comforting fall soup. Fall is the time to start transitioning from salads to soups in order to keep your “vata” balanced.Enjoy my recipe below, which I just cooked up last weekend! Let me know if you’d like more Ayurvedic recipes!

Fall Harvest Pumpkin Soup Recipe

Please note, being the “Vata/Pitta” type that I am, I improvise greatly, so please feel free to do so yourself, especially when it comes to spicing. You can also substitute an acorn squash instead of a pumpkin. If you like your soup richer, try adding a potato when cooking the pumpkin.

• 4 – 6 cups fresh cubed pumpkin
• 1 tablespoon fresh chopped ginger (more if you like ginger)
• 1 or 2 garlic cloves (more if you like garlic)
• 1/2 chopped medium onion
• 4 cups veggie or chicken broth
• 1 can coconut milk
• 1 tablespoon curry powder or use a combination of turmeric/coriander/cumin to taste
• 1/2 teaspoon sea salt (or more to taste)
• 1 tablespoon ghee

Sauté the onions, garlic, ginger and spices in ghee (substitute butter or coconut oil if you prefer) until onions are translucent. Add the pumpkin and the broth and bring to a boil; turn down to simmer and cook until the pumpkin is soft, about 20-30 minutes. (FYI, a pressure cooker is A LOT quicker – like 5 minutes!)

Next use a hand immersion blender (a handy tool for blending soups this fall and winter) to blend the pumpkin. If you don’t have one, just place the pumpkin/onion/etc. in the blender and puree. Next, place back in your pot with the remainder of the liquid already in the pot, and stir. Continue to stir, while adding the coconut milk until the soup reaches the desired consistency. Personally, I like mine thicker and creamier.

Fall Harvest Pumpkin Soup

Heat back up to a simmer and let cook for a few more minutes so that the tastes can blend together. Add the salt, and taste to see if you need to add more spices.

ENJOY! And remember, you can save the pumpkins seeds and toast them for a healthy and tasty snack!