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
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 M.B., B.S. (Lond.) is an 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.
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