1 tsp Black Pepper
1/4 tsp Cayenne Pepper
1/4 cup Coconut Cream
2 tsp Coconut Flakes
1 tsp Coriander Seed
2 tsp Cumin
2 clove Garlic
2 tsp Ghee
1 inch Ginger
1 whole Lime
4 cup Pumpkin
2 tsp Salt
1/3 cup Shallots
1 tsp Turmeric
2 cup Vegetable Stock
- If you use canned pumpkin, use 2 cans of solid-pack pumpkin. If you use a pumpkin, roast in the oven for 30 minutes. Remove from oven, cut in half. Scoop out the seeds and set them aside for toasting. Allow pumpkin to cool a little bit, then scoop out 4 cups of flesh. Set aside.Chop shallots, garlic, and ginger. Over medium heat, melt ghee in a large stock pot. When it melts, add onions, garlic and ginger. Sautee in the ghee for about 2 minutes, until onions become translucent. Now, all the spices and sautee for one more minute. Add pumpkin, vegetable stock, and 4 cups of water. Bring to a boil, and reduce to a simmer. Then add the coconut cream. Let cook for 30 minutes.
3. Meanwhile, spread pumpkin seeds on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes at 350 degrees. Remove from oven and set aside. This is your garnish!
4. With a slotted spoon, add chunks to a blender or food processor. Transfer blended pumpkin back to pot and stir thoroughly with the liquid. Add the juice of one whole lime. Stir.
5. Serve hot and sprinkle with coconut flakes and pumpkin seeds. Feel free to crack a little fresh pepper and add a dash of salt to each bowl for extra flavor. Enjoy!
How Can Coconut Curry Pumpkin Soup Make You Feel Great?
Get cozy this season. Rather than reach for hot cocoa, try sipping this creamy Coconut Curry & Pumpkin soup. Soups are the ideal fall food. They are warming, grounding and easy to digest. Who doesn’t love something warm and sweet on a cool fall day? Warm spices light your internal fire when it’s blustery and cold outside, melting away fall’s chill from the inside out. This soup is perfect for a busy fall day, a savory dinner option, or a quick & easy lunch on the go.
A Balm for Your Nerves
The creaminess of this Coconut Curry Pumpkin Soup will soothe your nerves and satisfy your fall sweet tooth. In fact, coconut directly nourishes, soothes and strengthens the nervous system. In autumn, your nerves are naturally on edge and anxious. Pumpkin’s sedative effect & coconut’s neuro-nourishment is a perfect relief. Enjoy a relaxed evening on the couch sipping it by the spoonful before the fire.
Nourishing Liver & Skin Tonic
The quintessential autumn color and flavor is pumpkin. But taste and looks aren’t everything. This soup has the added bonus of nourishing the liver through its coconut, beta carotene and turmeric content. Pumpkin’s orange comes from Beta carotene and pumpkin is full of this liver friendly food. The liver works hard all winter digesting all the fats we naturally crave to keep warm. Give it some love with a batch of liver tonifying foods!
Have you noticed your skin looking dull and lifeless this fall? As it nourishes the liver, this soup will also nourish the eyes and skin. You’ll be treating yourself on many levels as you delight in this creation. Do you need more reasons to try this simple yet yummy recipe?
WHY SHOULD YOU EAT AYURVEDICALLY?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is tailored to your individual body type and the specific imbalances you are working with at any given time. Foods that supplement your specific body type’s needs and digest easily create your menu. Watch as you eat less but feel more satisfied because what you are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you experience optimal health.