One of our favourite recipes in the ashaya Kitchen, this warming and nourishing soup is perfect on a cold Winter’s day. Pumpkin is a great source of Vitamin C and a powerful antioxidant that helps promote the production of collagen in the skin, whilst ginger and turmeric provide an important immunity boost. According to Ayurveda, eating warm food is much gentler on your digestion, and the addition of spices such as turmeric and ginger are incredible for fueling your digestive fire (Agni).

Ingredients: 

500g of butternut pumpkin  

1 medium carrot  

1 tablespoon of oil (coconut oil or ghee) 

Pinch of rock salt & pepper 

500ml of organic vegetable stock 

1 teaspoon of fresh grated ginger  

1 400ml tin organic coconut cream  

½ teaspoon paprika or chilli flakes 

½ teaspoon turmeric 

Fresh coriander to garnish (optional) 

Method: 

Preheat your oven to 180 degrees and prepare baking tray. Peel and cut the pumpkin and carrot into small chunks and spread evenly over the baking tray. Drizzle with a little oil or softened ghee and sprinkle with salt and pepper.  Bake in the oven for 30 minutes or until vegetables are softened  

Add the cooked pumpkin and carrot to a large saucepan along with the vegetable stock, grated ginger, coconut cream, paprika (or chilli flakes) and turmeric.  Bring to the boil, then reduce to a low heat and simmer covered for 20 minutes.   

Remove the saucepan from the stovetop and carefully blend the soup with stick blender to your desired consistency.       

Serve with sprigs of fresh coriander (optional), pepper and salt, along with your favourite bread. Delicious!

This image is shown for illustration purposes only and may not be an exact representation.