Our internal light must become more intense as the days become shorter. The digestive fire known as agni, which is stronger in the fall and winter when nature’s heavier, denser, and more building seasonal produce is provided, is used by Ayurveda to describe this energetic transition.
In addition to our natural agni reserves, we can increase heat and light as well as nourish all of our senses by using ingredients in recipes that are normally considered merely garnishes, such as herbs and spices, as is the case in this filling winter soup.
Balancing Vata and Kapha
In order to balance vata and kapha—the opposing doshas that straddle the beginning of the calendar year—pumpkin moves out of its normally sweet role alongside rich and creamy cauliflower in this colorful, fragrant, and soul-satisfying soup. You might still be battling dry skin and irregularities that have built up since the fall, depending on where you live and your tendencies or constitution. On the other hand, you might tip to the opposite extreme and continue to consume the heavy, unctuous, sweet qualities that you used to balance vata, which would put you more into a kaphic state.
In either case, the components of this soup provide warmth, a trait that both doshas yearn for. Even though they are on the denser side of things, pumpkin and cauliflower have the ability to balance out any kapha dosha buildup since they have astringent flavors, which are composed of earth and air elements.
Pumpkin and Cauliflower Soup Recipe
Don’t worry if you don’t have the precise amounts of everything here or prefer different herbs and spices; soup recipes are among the most forgiving! Use less water to cook the soup if you have fewer vegetables; you can always add more lately if you find it to be too thick.
Ingredients: 1 tablespoon olive oil, 1 shallot chopped, 1 clove of minced garlic, 12 tablespoon whole black peppercorns, 1 chopped apple (skin on), 8 cups of fresh cauliflower florets, 2 cups of roasted pumpkin or squash, or 1 cup of canned puree (see note), 6 cups of water, and additional oregano for garnish.
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1 garlic clove, minced
- ½ tablespoon whole black peppercorns
- 1 apple, chopped (skin on)
- 1 cup diced celery
- 8 cups fresh cauliflower florets
- 2 cups roasted pumpkin or squash, or canned puree (see note)
- 6 cups water
- ¼ cup chopped fresh oregano (or 1 tablespoon dried), plus more for garnish
- ¼ cup fresh thyme (or 1 tablespoon dried), plus more for garnish
- 2 tablespoons chopped fresh rosemary (or ½ tablespoon dried), plus more for garnish
- 1 tablespoon ground nutmeg
- 2 teaspoons powdered ginger(or 1 tablespoon fresh grated ginger)
- 1 teaspoon mineral salt
- 10 whole cloves
- 2 tablespoons apple cider vinegar
- Plant parmesan and serve it.
Over medium heat, warm the olive oil in a big pot or Dutch oven. When aromatic, sauté the shallot, garlic, and peppercorns for about 5 minutes after adding them.After stirring, simmer the apple and celery for an additional five minutes, or until soft.Increase the heat to medium, toss in the cauliflower and pumpkin, and then add. To soften the vegetables, cook for a further 5 minutes.Turn up the heat, add the water, and bring to a boil. Add the cloves, salt, nutmeg, ginger, oregano, thyme, and rosemary. Stir everything together, turn the heat down to low, cover the pot, and simmer for 20 minutes, or until the cauliflower is really soft. After turning off the heat, use an immersion blender to puree the mixture until smooth. Add apple cider vinegar by stirring. Ladle the soup into dishes and top as desired with more herbs and parmesan. For up to a week in an airtight container or three months in the freezer, store.