Pumpkins are sweet in taste.They are particularly beneficial for the fiery Pitta and are anti inflammatory.The sweetness nourishes our nervous system and the bright orange phytonutrient delivers antioxidants and microbial balancing effects to our digestion.

According to Ayurveda, pumpkins cool the body although it is a fall/winter vegetable. Using spices like turmeric, ginger, fenugreek ,black pepper and black cardamom change the effect warming our digestive system.

Serves 6

Ingredients

500 grams Pumpkin (peeled, diced about 3 cups)

1 Yellow Potato (Peeled and diced)

1 tsp Ginger Root (About an inch finely diced)

1 bulb White Onion (diced)

1 liter Organic Vegetable Broth

1 cup Water

2 tbsps Extra Virgin Olive Oil

1/2 tsp Fenugreek Seeds

1 Bay Leaf

1 Black Cardamom

1/8 tsp Black Peppercorns

1/2 tsp Turmeric

1 tsp Sea Salt & Black Pepper

1/2 tsp Fennel Seeds

Directions

Heat the oil in a deep saucepan add onions and sauté for 4-5 mins. Add all the spices and cook until they are fragrant. Now add the potato and the pumpkin and cook for a few more minutes.

Once the veggies are slightly cooked add the broth. Cook for at least 30 minutes until the vegetables soften. Puree the mixture using a hand blender.

Garnish with fresh herbs or a slice of lemon or lime.