Coconut Curry Pumpkin Soup

YUM.
Soups are the ideal fall food to pacify Vata.
They are warming, grounding and easy to digest. 
Warm spices ignite agni (digestive fire) when it's cold and blustery outside, warming you from the inside out.  

Print the recipe here.

INGREDIENTS

• 4 cups of Pumpkin

• 1/3 Cup Shallots

• 2 Cloves Garlic finely chopped

• 1 Inch Fresh Ginger finely grated

• 3 Tablespoons Ghee

• 1 tsp Black Pepper

• 1/4 tsp Cayenne Pepper

• 1 tsp Coriander Powder

• 2 tsp Cumin Powder

• 1/2 tsp Cinnamon

• 1 tsp Turmeric

• 2 tsp Himalayan Pink Salt

• 1 cup Red Lentils soaked and rinsed

• 2 Cups Vegetable Stock

• 4 Cups Water divided

• 1/2 Cup Coconut Cream

• 1 Can Coconut Milk

• 1 Lime juiced

• 4 Tbls Coconut Flakes divided in half

• 1/2 cup chopped cilantro

• Pumpkin Seed Garnish (optional)

  • Seeds from roasted pumpkin

  • 1-2 Tbls ghee

  • Salt and Pepper

  • 1 cup forbidden rice

DIRECTIONS

• If you are using fresh pumpkin, cut the pumpkin in half and remove the seeds and set them aside for toasting.

• Oil the inside of the pumpkin with coconut oil and roast it cut side down in the oven at 375 degrees for 30 minutes or until tender.  Remove from oven.

• Allow pumpkin to cool a bit, then scoop out 4 cups of flesh and put in a blender with 2 cups of water.

• Blend until smooth.  

• (If using canned pumpkin, use 2 cans of solid packed pumpkin.)

• Melt Ghee in a large stock pot over medium heat, then add chopped shallots, garlic and ginger.  Sauté for about 2 minutes until shallots become translucent.  Then, add the remaining spices including 2 tablespoon of the shredded coconut and saute' for one more minute.  Add pumpkin puree, red lentils and vegetable stock.  Bring to a boil and reduce to simmer.  

• Stir in the coconut cream and coconut milk. Cook for approximately 30 minutes, stirring occasionally.

• Cook the forbidden rice in 2 cups of water for 30 minutes.

• While soup is cooking, spread pumpkin seeds onto a baking sheet.  Drizzle with ghee and sprinkle with salt and pepper.  Place in a 350 degree oven for 10 minutes.

• Dry roast the remaining 2 tablespoons of shredded coconut.

• Add lime juice to the pot and stir just before serving.

• Serve hot over the forbidden rice and garnish with chopped cilantro, toasted coconut flakes and roasted pumpkin seeds.  

• Soups are the ideal fall food to pacify Vata.

• They are warming, grounding and easy to digest.

• Warm spices ignite agni (digestive fire) when it's cold and blustery outside, warming you from the inside out.