All Things Pumpkin…continued!
Have I told you that I love fresh pumpkin (see Spiced Pumpkin Pound Cake)? As the holiday season moves toward its peak, what can be better than a fresh Puréed Pumpkin Soup. The markets are still filled with sugar pumpkins, the sweet edible pumpkins used for pumpkin pies and all things pumpkin.
Pumpkin, like squash, is one of the favored foods of Ayurveda because it is so easy to digest. It’s ideal for vata and pitta. For watery kapha, it’s still fine if balanced with warming spices. I’ve chosen cinnamon, cardamom, allspice and fresh ginger—because I never get tired of those flavors reminiscent of pumpkin pie!
Pumpkin is similar in taste to the winter squashes but pumpkin is far easier to prepare than acorn squash, which is much more difficult to cut open safely.
If you’re working outside the home, it’s probably best to save this recipe for a weekend afternoon because it takes about 10 minutes to clean out the seeds and surrounding pulp; then another 45 minutes to an hour to bake the pumpkin fully—meaning that it is quite tender. Plus, you have to allow another 10 minutes or so to cool the baked pumpkin before you can handle its flesh to purée it. Once you get it to this stage, however, you can finish off the soup in another 15 minutes.
Enjoy this warming Puréed Pumpkin Soup during these holiday weeks, and know that I’m sending warmest holiday greetings from my kitchen to yours!
Add a pinch or 2 of cayenne pepper