I made this lovely soup tonight with leftover pumpkin puree. Dairy free (ghee is fine for most folks with dairy intolerance, use coconut oil if you really must avoid ghee), gluten free, ayurvedic and delicious! And it takes less than 30 min to prepare!
Enjoy!
2 tbsp ghee
1 tbsp cumin seed
1 tsp mustard seed
2 tbsp fresh ginger
1 tsp cinnamon powder
2 cloves garlic, chopped
1/4 onion , chopped
1 tsp turmeric
1/8 tsp hing
2 tsp red curry paste (add more if you want it extra spicy, and if your dosha can handle it, less if you can't handle the heat)
2 c cooked pumpkin puree, or 1 can of pumpkin
1/2 head cauliflower, chopped
1/2 can coconut milk
1 c chicken stock
1/2 c cilantro, chopped
1 lime
1/2 c toasted coconut flakes ( toast in dry heat until light brown)
Saute cumin, mustard, garlic, and onion in ghee until soft. Add chicken stock, pumpkin, cauliflower and other spices. Simmer for 15 min, until the cauliflower is tender. Add coconut milk and lime juice (1/2 to 1 lime depending on taste.)
Simmer another 5 min.
Serve hot, top with chopped cilantro, more lime juice or pickled limes, and toasted coconut flakes.
3 comments:
Wonderful blog!
Sounds yummy! I will try this tonight with my left over frozen pumpkin pie puree. But what is hing?
Hing is asafoetida, an indian spice. It's very strong, like garlic, somewhat optional, i like the flavor.
If you aren't going to use it often though, don't run out and buy a bunch...it stinks up the whole house!
:)
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