The sweet, earthy flavor of pumpkin is especially soothing for Vata dosha, but is beneficial for Pittas & Kaphas as well. The cheerful pumpkin’s orange flesh is also packed with beta carotene, an antioxidant that helps improve immune function and reduce the risk of cancer and heart disease. A cup of cooked pumpkin has just 49 calories, 2.7g of fiber, 567mg of potassium, and 5,116 micrograms of vitamin A.
Look for varieties specifically grown for eating, such as the sugar pumpkin. Choose a pumpkin that is brightly colored, blemish-free, and heavy for its size. Smaller pumpkins have more succulent, tasty flesh. A ripe pumpkin will have a tough skin. Test it by gently pressing with your fingernail; if you can leave a mark on the skin, the pumpkin isn’t ready for cooking. Tip: Don’t throw away the pumpkin seeds! You can make a tasty snack by roasting these hearty seeds, which are a good source of protein, zinc, and other vitamins.
RECIPE
1 pumpkin (about 3 lbs.)
1 cup water
1 teaspoon ghee
1 cup chopped leeks or onions
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon cloves, ground
2 to 3 cups vegetable stock
1 tablespoon Bragg or tamari
1 cup whole milk or vanilla soy Nutmeg for garnish
DIRECTIONS
Preheat oven to 350 degrees (F). Wash the pumpkin, cut in half, and remove seeds. Place the pumpkin halves face down in a baking pan. Pour in the water, and cover pan with foil. Bake for 30 minutes or until a knife inserted in the pumpkin pulls out easily. Let cool, and then remove the pumpkin pulp from the rind with a spoon. Place into a bowl, and set aside. Heat pot over medium heat, with oil. Add the leeks and spices. Sauté for 4 or 5 minutes, or until the leeks are translucent. Add pumpkin pulp, continue to sauté for another 3 or 4 minutes. Add Braggs, and brown the pumpkin pulp slightly. Add the vegetable stock to cover the pumpkin, and bring to a boil. Reduce the heat, and simmer for about 10 minutes. Using a blender, puree the soup to a smooth and creamy consistency, adding milk. Garnish with a sprinkle of nutmeg. And enjoy!
Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease