Header image with title: fragrant Kapha balancing pumpkin soup

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

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