Simple pumpkin soup is such a classic Australian comfort food. In this recipe, garlic, ginger and asafetida help to energetically warm the coconut milk making it more valuable for new mums.
Preparation time 10 minutes
Cooking time 25 minutes
2 tablespoons ghee
4 cloves garlic, peeled and finely chopped
chunk fresh ginger, peeled and finely chopped
600 grams chopped pumpkin
3 cups water
1 cup coconut milk
1 teaspoon Himalayan rock salt
small bunch coriander leaves, to taste
- Heat ghee in a large saucepan over a medium heat. Gently fry garlic and ginger in ghee until soft
- Add pumpkin, water, coconut milk, asafetida and salt and bring to boil
- Reduce heat and simmer, stirring occasionally for 15 minutes.
- Add coriander leaves and turn off the heat. Puree with a stick blender until creamy and serve.
This recipe is from my book Nourishing Newborn Mother - Ayurvedic recipes to heal your mind, body and soul after childbirth. Buy it now or click here for more info.
Ayurvedic recipes to heal your mind, body and soul after childbirth.