Twice each year – during the transitions into fall and spring – Ayurvedic medicine observes gentle seasonal resets. These gentle, nourishing cleansing periods are marked by gentle movements, nervous system support, yummy body therapies and delicious recipes designed to help the body do it’s good work of cleansing, restoring and amplifying our vibrancy.
During these reset periods, following easy recipes is not only important – from a digestive perspective – but also helps us to prioritize ourselves over spending hours shopping or cooking. This easy little soup falls right in line.
Whether you’re using the first pumpkins of fall to make this soup, or the very last pumpkin in your pantry before spring arrives, this soup is quick to make, easy to love, and makes a delicious meal component through your reset week. Eat it with dal pancakes, steamed quinoa, or as a sweet snack between meals.
To make this soup a super-low lift, I pop the pumpkin in the oven and allow it to roast while I go about my day (rather than making the pumpkin immediately before making my soup.) You could roast your pumpkin up to one day before making your soup.
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