The Vata season is the time for warm delicious food. A rich, nutritious pumpkin soup is just the dish you need.
Cooking time – 20 minutes.
Stuff you’ll need:
- 1 Onion, medium diced.
- 5 to 6 garlic cloves, peeled and smashed.
- Half a pumpkin, peeled and sliced. Seeds and pulp taken away.
- 2 tspns of coconut oil or Ghee (Clarified Butter)
- 1 tsp of butter.
- 2 cups of water
- Italian seasoning. This could either be dried oregano, basil, thyme or a mix of Italian herbs. If you don’t have it handy, just carry on with the rest of the ingredients.
- 2 soaked almonds cut into halves and peeled.
- Mint leaves
- 1 tsp Salt
- ½ tsp turmeric powder
- ¾ tsp Coriander powder
- 3 or 4 cashew nuts
Turn the music on, wear that apron and ….
- Add a tsp of coconut oil or ghee in a pan and add cashew nuts. Stir until golden brown.
- Add diced onion and stir.
- Add garlic cloves.
- Add pumpkin slices and keep in low flame.
- Add salt, turmeric and coriander powder.
- You’ll see the pumpkin being soft. Cover with a lid and leave on low flame for 5 minutes.
- Sway to the music and lift the lid, you’ll see that amazing aroma filling your senses.
- Increase the flame and toss the contents for a little over a minute till the mixture is semi roasted.
- Add 2 cups of water and keep aside to cool.
- Blend this mixture in a blender.
- In the same pan, add butter.
- Pour the mixture from the blender, add Italian seasoning and stir till it’s evenly hot.
- Pour into soup bowls, garnish with Almonds, pistachios or mint leaves.
- Look at your hot pumpkin soup, take that smell in and slowly sip that first warm spoon.
You can get creative with this soup by adding roasted sunflower seeds or sesame seeds. I recommend keeping that unhealthy whipped cream away.
Let me know how it tasted, or the comments you received from family members. Send us a few pictures of the soup you made too. Share the love. Namaste.
Ranjith is a Wellness consultant and, as you can see, a food lover. He can be contacted on firstname.lastname@example.org