Fragrant Kapha Balancing pumpkin soup

I love soup. There’s often a fresh pot of soup sitting on the stove and I could eat it twice a day (and I often do)! Especially in winter, it’s so nourishing and soothing.

In winter the Kapha energy is getting stronger. Excess Kapha will become aggravated come early spring, so better avoid the build-up now! Aggravated Kapha will typically manifest in symptoms like lethargy, low energy, colds and mucus.

Read more: Signs of aggravated Kapha and 11 ways to do something about it

Now recently in my garden, this happened:


So you might see some pumpkin recipes passing by here on the blog! I’ll start with this fragrant kapha balancing pumpkin soup.

Pumpkins or squashes are sweet and astringent, and for Kapha food can’t be spiced enough! I like to add ginger and a bit of asafoetida to ease digestion, but not too much as it can make your food taste very bitter.

This Kapha recipe is ideal for late winter or early spring. If you eat it as a meal in itself it is an especially Kapha balancing recipe for dinner.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fragrant Kapha Balancing pumpkin soup

  • Author: Irina | ForeverSunday

Description

This Kapha balancing pumpkin soup is ideal for winter and early spring and has a secret ingredient! 


Ingredients

Scale

1 butternut squash, cubed

1 large carrot, sliced, about the same thickness as the pumpkin

greens of one small leek, sliced (about a handful). I often use the leek greens in soup but you can also use the white part of course.

1 tbsp olive oil

1 piece of fresh ginger the size of a thumbnail, peeled

1 tsp cumin

1 tsp turmeric (I use double strength turmeric powder but normal will do too)

½ tsp cinnamon

¼ tsp asafoetida (hing)

juice of 1 orange

black pepper and rock salt to taste


Instructions

Heat the olive oil in a pot. When warm, add the spices and stir so they don’t burn.

Add the leek, carrot and pumkin and stir until all is covered with the spices.

When the veggies are softened, pour boiling water on top so the veggies are just covered. This way the soup will be thick and filling.

Let cook until the carrots and pumkin are tender. I used a pressure cooker and it took about 6 minutes. In a normal pot it will be 15-20 minutes, depending on the size of your cubes!

When the veggies are tender blend the soup.

Add pepper and rock salt to taste.

Add the orange juice (secret ingredient ;-) ) and stir well.

Serve with coriander leaves, pumpkin seeds and a dash of linseed oil.


Balance Kapha even more:

  • Add some chili powder or piri-piri to the spices (no, not you Pitta!)
  • Eat just this soup for a light yet filling dinner
  • Read in this blog post even more tips on how to balance Kapha in winter
  • Check out my ebook! 👇
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
>