This is a nurturing and warming soup that is especially nice in the autumn and winter. This soup is great for kapha and neutral for vata and pitta. Winter squash is considered to be astringent and therefore aggravates vata, but cooked with the water and blended it changes that property and becomes suitable. This soup is generally good for pitta but has some pungent spices like ginger and cayenne. If you or someone in your family has high pitta, add some coconut milk and garnish with cilantro to make it more cooling and balancing.
V↑↓ P↑↓ K↓
2 tsp garam masala
½ tsp nutmeg
a few pinches cayenne
½ tsp turmeric
½ Tbsp fresh ginger root (peeled and grated or diced)
1 small-medium sized butternut squash (peeled and cubed)
(Note: Can use other varieties, kabocha, red kuri, etc.)
2 yams, chopped into bite sized cubes
6 cups vegetable stock (homemade preferred), or water
2 tsp salt
2 tsp succanut
½ cup pumpkin seeds
Cover the bottom of your pot with ghee and warm until melted
Add garam masala, nutmeg, cayenne and turmeric cayenne and fresh ginger and warm until fragrant. (be careful, these spices burn easily)
Add the cubed squash and yams and stir until coated with ghee/spice mixture
Add the stock or water and bring to a boil
Simmer until vegetables are soft
Meanwhile place the pumpkin seeds in a pan and heat until they become golden and puffed out (they may make popping sounds like popcorn). Then place in a bowl for garnish.
Blend with a hand blender or transfer in batches to a blender. Take care not to overfill the blender or the heat will create pressure and blow off the top.
Serve hot and garnish each bowl with roasted pumpkin seeds
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Serving nourishing, delicious Ayurvedic food has always been a cornerstone of our trainings and one of things students most enjoy. Over the years, the wonderful cooks who have come into our kitchen have created, worked and reworked our trusted recipes, most recently assembled by Mira Murphy into our simple cookbook available here.