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