With pumpkins on every stoop, we thought it was a good time to share this delicious flavor-rich roasted pumpkin soup recipe. High in heart-protecting beta-carotene, cooked pumpkin provides a rich source of potassium. Pumpkins are an ideal way to pacify the dry Vata dosha when added to breads or soups.
Roasted Pumpkin Soup
1 large pumpkin
1½ cups water
1 teaspoon ghee
½ teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon curry powder
2 to 3 cups vegetable stock
1 tablespoon Bragg Liquid Aminos or tamari
1 cup low-fat vanilla soymilk (regular milk is also fine)
Preheat oven to 350 degrees (F). Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves face down in a baking pan. Pour in the water and cover pan with foil. Bake for 30 minutes (or until a knife inserted in the pumpkin pulls out easily).
Let cool, and then remove the pumpkin pulp from the rind with a spoon. Place into a bowl and set aside. Heat a soup pot over medium heat and add the ghee, then add the spices.Add some stock if the mixture begins to dry.
Now add the pumpkin pulp and continue to sauté for another 3 or 4 minutes. Add the aminos or tamari and brown the pumpkin pulp slightly. Add the vegetable stock to cover the pumpkin and bring to a boil. Reduce the heat and simmer for about 10 minutes. Using a hand blender or food processor, puree the soup to a smooth and creamy consistency, adding the vanilla soymilk as you puree the soup.
Return the soup to the pot and reheat if necessary. Garnish with some cilantro.