Thank heavens the time for soups is here! This pumpkin soup is SO easy and really delicious that even your kids will ask for seconds. The addition of red lentils makes it a nutritious meal in itself too.You might also be interested to know that this soup is great for calming Vata. What the hell am I talking about? Well, according to the ancient Indian doctrine of Ayurveda there are three doshas which pertain to everything - Vata (cold, airy, mobile), Pitta (hot, liquid, sharp), Kapha (dense, stable, oily). Keeping these doshas balanced is the key to a happy mind and body.
Cold Autumn winds easily exacerbate Vata resulting in mental overactivity, insomnia, dry skin and hair, sore throats, stinging eyes, coughs and general fatigue. So to combat these unpleasant symptoms try calming Vata with meditation (great free guided meditations at http://meditation.org.au), massage the feet and hands at bedtime with warming oils (sesame, rose, sweet orange are all good) try to eat routinely and swap salads for nourishing soups, stews, warm cereals and hot bread and butter. Oh, and enjoy this delicious creamy pumpkin soup spiced with ginger!
1/2 Butternut or Jap pumpkin, peeled and diced
1 brown onion, chopped
1 inch fresh ginger, peeled and thinly sliced against the grain
1/2 cup red lentils
1 litre boiling water
2 vegetable stock cubes
400ml coconut cream
Put everything into a pot except the coconut cream and simmer for 20-30 minutes until the pumpkin and lentils are completely soft. Blitz with a blender stick then add the coconut cream.
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