By Jyoti Jain | Posted : November 10, 2020
Planning your Thanksgiving? Use this Ayurveda-inspired recipe to kick it off! Your family will love this Spiced Coconut Pumpkin Soup!
This easy to make, comforting curry-spiced pumpkin soup is the perfect way to kick-off your Thanksgiving dinner. The coconut milk gives it a creamy, luscious feel, and the sprouted pumpkin seeds and red pomegranate seeds add a festive gourmet touch. It has the perfect balance of sweetness and spice and is guaranteed to become a family favorite.
The moist and sweet quality of pumpkin pacifies the dry qualities of Vata dosha, making it the perfect balancing soup for fall. It is also high in heart-protecting beta carotenes (Vitamin A) and a rich source of potassium. The sprouted pumpkin seeds used for garnish are also Vata pacifying and contain minerals, phosphorus, magnesium, manganese, iron, and zinc. They also provide protein and Vitamin K. The curry powder used here is a blend of coriander, red chili, fenugreek, black pepper, cumin, turmeric, clove, cardamom, bay leaves, star anise, curry leaves, nutmeg, and mace. It is anti-inflammatory, improves digestion, and helps against feeling full after a good meal.
Do include this warming fall balancing soup at your Thanksgiving dinner table this year. It is guaranteed to become a family favorite for years to come!
Curry Spiced Coconut Pumpkin Soup
(~6-8 servings)
Ingredients (everything organic)
1 medium-sized pumpkin
3 cups coconut milk
3 cups vegetable broth
1-inch fresh ginger
½ lemon, juiced
For the seasoning (Tarka)
2 tbsp olive oil
1 tsp turmeric
1 tbsp curry powder
1 tsp cumin seeds
1 tsp ajwain seeds
Few fresh curry leaves (optional, buy at your local Indian grocery store)
Salt to taste
For the garnish
1/3 cup sprouted pumpkin seeds
2-3 tbsp of pomegranate seeds
Method
Place the whole pumpkin in the oven and bake at 350 degrees F for 30-35 mins. Cool and cut into halves. Scoop out the seeds and discard. Next scoop out the cooked pumpkin flesh. Puree the pumpkin flesh with fresh ginger, lemon juice, vegetable broth, and coconut milk in a Vitamix or blender/food processor and keep aside.
For the tarka or seasoning
Heat olive oil in a heavy-bottomed stainless pot. Add turmeric, cumin seeds, ajwain, and curry leaves stir for a few seconds till seeds brown and curry leaves crackle. Add the pureed pumpkin coconut milk, curry powder to it.
Ladle while hot into individual soup bowls. Garnish with a sprinkle of sprouted pumpkin and pomegranate seeds.
This easy to make, delicious fall balancing coconut pumpkin soup is the perfect addition to your Thanksgiving meal. Do give this recipe a try and don’t forget to like, comment, and share. After all, sharing is caring.
Another way to warm up your Thanksgiving is to find a way to calm your emotions using your breath for meditation. To learn how, just attend this free breath and meditation online session, Beyond Breath. A ‘live’ trained meditation instructor will lead you in a breathing exercise and guided meditation, and answer any questions you may have about SKY Breath Meditation.
Jyoti Jain is a culinary instructor, food blogger, and food photography enthusiast and has been teaching the Art of Wholesome Eating (AWE) class through the Art of Living Foundation for over 12 years. You can view more recipes at her personal blog www.jyotisorganickitchen.com.
