Fruity Pumpkin Soup

This pumpkin soup is mild, delicious, and warming – and it just fits well with autumn. In addition, it looks great with its sophisticated topping.
Depending on how thick you make it, this soup can be served as a main dish or as a starter.

Ingredients for 2 persons:

• 300g pumpkin
• 100g carrots
• 50g parsnip
• 1,5 L water
• 2 tbsp ghee
• 1/2 tsp. fresh ginger, grated
• 2 tsp. chickpea flour
• 1 pinch asafoetida
• 2 pinch of curcuma
• 1 bouillon cube (10g)
• Juice of half a small orange
• 1 pinch of pepper
• 1 pinch of cane sugar
• 1/2 tsp. of salt (to taste)
• For the topping:
  Cream, pumpkin seed oil, fresh marjoram, flower petals

Preparation:

Peel and chop the pumpkin, carrots, and the sweet potatoes. Pumpkin (Hokkaido variety) gives a very refined taste when peeled.

• Heat the Ghee in a saucepan
• Add vegetables and stir
• Add chickpea flour and stir
• Pour in the water
• Add spices (except the pepper)
• bring to a boil
• Cook over medium heat for 35 minutes
  (Until the soup has the desired thickness.)
• Add the freshly pressed orange juice, the cane sugar, salt and pepper
• Blend the soup
• Fill in preheated plates or bowls, garnish with cream, pumpkin seed oil, marjoram, and flower petals and serve.

Enjoy!

If you prefer a more liquid soup, reduce the amount of pumpkin to 250g. In general, you can also regulate the thickness by adjusting the cooking time.

Recipe and photos: Hans-Jürgen Metz and Monika Schwarz

© Maharishi Ayurveda Privatklinik Bad Ems
Download the recipe as a PDF file