HAPPY TUMMY PUMPKIN SOUP

4 servings, 20 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 clove garlic (optional)

• 1 - 1 1/2 tbsp curry powder (use less if pitta)

• 2 tsp fresh ginger, peeled and grated

• 4 cups cooked pumpkin puree (equal to two 15 oz can pumpkin puree)

• 2 cups veggie broth

• 1/2 cup coconut milk 

• Salt and pepper to taste

• Fresh cilantro or parsley for topping

• Fresh lime juice for topping

• Cooked cumin rice for serving

• Optional toppings: Sprinkle of fresh pumpkin seeds and/or a dollop of yogurt (if not using lime)

DIRECTIONS

1. Heat ghee in a large pot over medium heat.

2. Add the garlic and sauté 1-2 mins.

3. Add curry powder and ginger, mix and sauté for no more than 30 seconds.

4. Add the pumpkin puree, mix together with the spices, then add the veggie broth.

5. Simmer for 7-10 mins.

6. Stir in the coconut milk, salt, and pepper. Serve with a scoop of cooked cumin rice and topped with fresh cilantro or parsley and a spritz of fresh lime juice.
   

#vata #pitta #kapha #fall #winter #kidfriendly

Notes

• A great soup when your belly needs something simple, calming, and easy to digest.

• Pumpkin, as we know from October's food of the month, is great for digestion, cooling, calming, and anti-inflammatory. When you combine these qualities of pumpkin with a warm spice (made correctly) like curry - you get a GREAT soup for the fall & vata type of digestion (gas, bloating, irregular BMs).

• This is even good for the other doshas - it is light enough for kaphas (you can even add extra curry powder), and cool enough for pittas (assuming you add LESS curry powder - just 1 tbsp or 1/2 tbsp, taste, and adjust as needed).