I love the taste of pumpkin and always get a bit sad when the ‘season’ is over.
Every Autumn when Starbucks announces that their Pumpkin Spice Lattes are in, I make a mad dash over to my local store to get one. I love Pumpkin Spice Brulee Oolong Tea from Teavanna, Pumpkin flavored gelato (vegan, of course), Pumpkin cookies, Pumpkin pie, and I’m not gonna lie – Pumpkin Pie flavored vodka from Pinnacle; I think they’re the only ones making it right now but I’d sure love for Ketel One to give it a go.
And since I’m a huge advocate of staying away from environmental toxins as much as possible, I don’t like buying synthetic, pumpkin scented candles. Last year I found this simple recipe for making your own Pumpkin Essential Oil Recipe thank you Christine from Mountain Rose Herbs. I absolutely love using this as it puts me in the Holiday spirit anytime I smell it!
So, now that you know I’m a huge lover of the pumpkin, I thought I’d share a vegan soup recipe I made for dinner this week. It was bursting with flavor and I’ve had leftovers every day for lunch for the past two days – it’s really very good. Even my husband liked it!
- 3 C canned pumpkin
- rich in anti-oxidants like vitamin A, C and E. It also acts as a detoxifier, anti-inflammatory and immune booster.
- 1 T Ghee
- rich in vitamins A, D and E and usually can be tolerated by lactose intolerant individuals which is a huge plus.
- 1 C coconut milk
- highly nutritious and rich in vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so it can be used as a milk substitute by those with lactose intolerance.
- 2 tsp curry powder
- has a number of valuable health benefits, including (reports of) prevention of cancer, protection against heart disease, reduce Alzheimer’s disease symptoms, eases pain and inflammation, boosts bone health, protects the immune system from bacterial infections, and increases the liver’s ability to remove toxins from the body. It’s a powerhouse.
- 2 tsp cumin powder
- aids in digestion, improves the immune system, helps with insomnia, respiratory disorders, asthma, bronchitis, (may) shorten the common cold.
- 1 tsp coriander powder
- aids in digestion, releases toxins through the urinary system, reduces muscular spasms, has anti-histamine properties.
- 1/2 – 1 tsp ground nutmeg
- has a long list of associated health benefits, including its ability to relieve pain, soothe indigestion, strengthen cognitive function, detoxify the body, boost skin health, alleviate oral conditions, reduce insomnia, increase immune system function…the list goes on.
- 2 tsp turmeric
- boosts digestion, very strong antioxidant, reduces inflammation, helps purify the blood, helps reduce fever (that’s what I’ve read anyway), boosts levels of the brain hormone BDNF, which increases the growth of new neurons and fights various degenerative processes in the brain.
- 1 1/2 tsp ground cinnamon
- helps balance blood sugar levels, extremely warming to help aid digestion, stimulates and strengthens the cardiovascular system, improves circulation, lowers bad cholesterol, acts as a antimicrobial, anti fungal and antibacterial.
- 1 tsp black pepper
- improves circulation, detroys mucous in the digestive tract and sinus, relieves bloating, aids in congestion.
- 1/2 tsp ground ginger
- helps with upset stomach, aids in digestion, increases circulation, alleviates coughs, breathing difficulties, menstrual cramps and stops hiccups (seriously…I tried it and it works).
Blend everything together in your Vita Mix or food processor and enjoy this healthy, delicious soup for the week! If you try it, I’d love to hear your comments.