• Thai Pumpkin Coconut Soup

    Thai Pumpkin Coconut Soup

    Good in Fall & Winter, especially for Vata.

     

    016f96f4185231079d178571f6344f550f00968bd7Ayurveda Tip:  A traditional rule of thumb to properly digest your food is to sit down to eat, to  avoid multi-tasking and to bless your meal.  I’ve found that setting a  “pretty table”…using candles, fancy glasses, and offering gratitude before a meal…is a great way to capture everyone’s attention and encourages presence while consciously sharing a meal (even if you are “sharing” it only with yourself!). 

    Ingredients:

    • 6 cups vegetable broth (or water)
    • 4 Tbsp. minced fresh lemongrass
    • 1 medium kabocha pumpkin
    • ½ cup of chopped onion
    • 3 cloves garlic, minced
    • 3-inch piece of ginger, peeled and evenly chopped into pieces that a food processor can puree
    • 1/4 tsp. dried crushed chili flakes
    • 2 cups yam, peeled and cut into chunks
    • 2 tsp. turmeric
    • 1/2 tsp. regular chili powder
    • 1 ½ tsp. ground coriander
    • 1 1/2 tsp. ground cumin
    • 1 can coconut milk
    • 2 Tbsp. fresh-squeezed lime or lemon juice
    • 1/2 cup fresh basil or cilantro for garnish
    • May add 1 cup cooked chickpeas for added protein

    Preparation:

    1. Cut the kabocha pumpkin into wedges and bake at 400 for 15-20 minutes. Let it cool to the touch then cut away from the rind and set aside.
    2. Place broth in a large pot over medium-high heat. Add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus onion, garlic, ginger, and chili flakes. Bring to a boil.
    3. Add the yam and pumpkin. Reduce heat slightly and gently boil for 6-7 minutes.
    4. While the soup is cooking, add the spices, stirring with each addition: turmeric, chili powder, ground coriander, and ground cumin.
    5. When pumpkin and yam can be pierced by a fork, reduce heat to low. Now stir in the coconut milk.
    6. Allow to cool slightly, then use a food processor or good-quality blender to puree soup to a smooth consistency…make sure you stay below the liquid line on your processor or you’ll have soup EVERYWHERE!
    7. Once blended, return to serving bowl or pot and add lime juice.
    8. Serve in bowls and top with the fresh basil and cilantro. This is also good served over rice or chilled.

    *If you want to increase the spice factor, double the amount of red chili flakes.

     

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