Pumpkin Soup

All the ‘Fall Feels’ in this savory and spicy soup. It’s warming, grounding and easy to digest. My rendition is based off this recipe from Joyful Belly, the Ayurvedic school I am about to attend in October.

This soup will satisfy a sweet tooth without the inflammatories of sugar or dairy being added. Loaded with vitamins, and souper (haha) easy to make. I had everything right in my pantry.

It’s medicinal qualities are: clear, light, easy, hot and mobile. In Ayurveda there are 20 Gunas or characteristics. Knowing which qualities your food possesses help help you to balance your Dosha, or constitution.

Not sure what your Dosha is? Take a quiz now.


1/4 tsp cayenne pepper

1 tsp black pepper

1/4 c coconut cream

1 tsp coriander seed

2 tsp cumin

2 clove garlic

2 tbs ghee

1 inch fresh ginger

1 half lemon

2 cans pumpkin puree or 4 cups freshly roasted

2 tbs Himalayan salt

1/3 cup yellow onion

1 tsp tumeric

4 cups chicken bone broth (could use vegetable stock)

2 cups water

Putting It All Together

Prep: Place all dry spices together in small bowl

Chop Shallots, garlic and ginger

In a large soup pot, on medium heat, melt the ghee. Sauté onion, garlic, and ginger until soft.

Then add the dry spices stirring for a minute or so, until they become fragrant. But be careful… if your oil is too hot they can burn easily.

Next throughly stir in the pumpkin, add the stock and water. Bring to a boil, then reduce for a simmer and add the coconut cream.

Let cook for 30 minutes. Blend all ingredients.

Option: Top with the coconut flakes and some pumpkin seeds.

Enjoy this Vata & Kapha pacifying soup!