Get Grounded In The Kitchen With Vata Balancing Recipes

Vata Friendly Pumpkin Soup

Ingredients:

1 large pumpkin (about 3 pounds), or 3 cups canned pumpkin (preferably organic)
1 1/2 cups water
1 teaspoon ghee or olive oil
1 cup chopped leeks or onions
1/2 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon cloves, ground
2 to 3 cups vegetable stock
1 tablespoon Braggs Liquid Aminos or tamari sauce
1 cup vanilla almond milk (regular milk is also fine)
Nutmeg for garnish

Directions:

If using fresh pumpkin, preheat oven to 350 degrees F. Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves face down in a baking pan. Pour in the water and cover pan with foil. Bake for 30 minutes or until a knife inserted in the pumpkin pulls out easily.
Let cool; then remove the pumpkin pulp from the rind with a spoon. Place into a bowl and set aside. You should have about 3 cups of pumpkin pulp.

Heat a soup pot over medium heat and add the oil. Add the leeks and spices. Sauté for 4 or 5 minutes or until the leeks are translucent. Add some stock if the mixture begins to dry.

Add the pumpkin pulp and continue to sauté for another 3 or 4 minutes. Add the aminos or tamari and brown the pumpkin pulp slightly.

Add the vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for about 10 minutes.

Using a hand blender or food processor, purée the soup to a smooth and creamy consistency, adding the milk as you purée the soup. Return the soup to the pot and reheat if necessary.
Garnish with a sprinkle of nutmeg.

Tip: Don’t throw away the pumpkin seeds. You can make a tasty snack by roasting these hearty seeds, which are a good source of protein and zinc.
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