Vegan Mexican Pumpkin Soup is a delicious soup pairing pumpkin and potato and adding the healthful qualities of oregano, which contains the important anti-oxidant, thymol. The potato skins are a good source of iron and the beans supply folate. Pumpkin/winter squash is a good source of beta carotene. Serve with three bean salad.
Gluten free, Casein free, soy free, parve.
Good for pitta, rakta, artava.
- 4 cups vegetable broth
- 1 lb pumpkin, baked and pureed
- 1 tablespoons oregano
- pinch mild chili powder
- 1/2 teaspoon cumin
- 4-5 cloves of garlic, peeled and finely chopped
- 5 red potatoes, diced into 1/2 inch cubes
- 1.5 tsp tbsp seeded diced jalapeño
- Cilantro, chopped
Bake and puree the pumpkin.
Heat a large pot. Sauté the garlic over medium heat for about 1 minute. Add in the broth, pureed pumpkin, jalapeño, and potatoes. Stir in the oregano, chili powder, and cumin. Bring to a boil and then turn down to a simmer.
Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Garnish with cilantro, yoghurt or coconut yoghurt and extra diced jalapeño, if desired.
We adapted this recipe from Fat Free Vegan Kitchen
Alakananda Ma is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.