• Jennifer Galardi

Recipe: Pumpkin Soup

Finally! It's been cold enough to inspire me to get out the pots and make soup. We've had a mild winter thus far in Southern California, but I love an excuse to make warm, nourishing soup and this is one of my favorites! It's great on its own or poured over some basmati rice.



2 tbsp ghee

1 tbsp Chandika Sva Mom's Super Spice (trust me, you'll use this in EVERYTHING!)

1/4 c chopped onion

1 carrot, chopped

2 cups vegetable stock (plus more to desired consistency)

1 cup lite coconut milk

1 can pumpkin puree

1/3 cup cashews

2 tbsp coconut aminos

Optional : Toasted pumpkin seeds

Spinach

Kelp seaweed




Melt ghee in medium saucepan. Add spice until fragrant. (If you don't purchase Mom's Super Spice - you can use any premade curry spice blend. However this one is especially formulated to stimulate agni - the digestive fire) Add onion and stir until translucent, about 2 minutes. Add carrot and stir to coat. Add 2 cups vegetable stock and bring to a simmer until veggies get soft. Add pumpkin and stir again about 2 minutes. Add coconut milk and cashews and return to simmer for about 6 minutes. You'll get a sense when everything is blended well and flavors come together. Turn off heat, add coconut aminos and allow mixture to cool for about 5 minutes. Transfer to blender and blend until smooth. You may need to do it in two batches. Return blended soup to saucepan to reheat and add more vegetable stock to desired consistency. I added some spinach and kelp seaweed to boost the nutritional content and topped with toasted pumpkin seeds and a dollop of dairy free yogurt! Remember, get creative, don't be afraid to add a little more of this or that and play with your food.


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