By Dr. Anju Sodhi (BAMS, ND)

Pumpkin Soup

Soup is an easy way to get warm and moisturizing food into the body. Pumpkin is easy to digest and nutrient packed food, armed with natural vitamin C and E for antioxidant support.

Soaked garbanzo beans provide protein that is easy to incorporate into any diet.

CoCurcumin™ and trikatu (black pepper, long pepper, and ginger) provide flavor and help make digestion optimal.


Makes 4 servings
  • 11 cups of pumpkin (any kind will do!), peeled, and cut into ¼ inch cubes

  • 4-5 cups water

  • 2 tablespoons ghee (plus more for garnish)

  • 2 medium onions, chopped

  • 4-8 garlic cloves, roughly chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon mustard seeds

  • 2 tablespoons CoCurcumin™

  • 2 cups of carrots

  • 2 cups garbanzo beans that have been soaked for at least 8 hours.

  • Trikatu to taste

  • Wright Salt™ to taste

Cooked Yogurt

Place the pumpkin and water in a large stockpot. Boil on medium-high heat until the pumpkin is fork tender.

While the pumpkin is cooking, heat the ghee in a 5-quart Dutch oven at medium heat. Add the onion and garlic and sauté until onions are translucent and garlic is fragrant. Place the cumin powder and seeds, coriander, mustard seeds, and CoCurcumin™ into the pan. Stir and let cook for about 1 minute.

Add the carrots and beans and stir to coat with the spices. Add the cooked pumpkin to the pot of carrots and onions. Use the pumpkin cooking water to cover the pot’s contents. You will have some water left over.

Set the heat to medium-high and let the water boil for about 20 minutes or until the carrots are tender.

Optional: once the carrots are soft, you can puree or blend the contents to make a smooth soup.

Serve the soup with ghee on top and sprinkle with trikatu.

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