Sweet Pumpkin Soup


  • 4 cups pumpkin, peeled and diced in 1" or 2" pieces (width and length)
  • 1 Tablespoon tamarind paste
  • ½ cup red, yellow and green pepper pieces
  • 1 to 2 teaspoons salt
  • ¼ teaspoon turmeric
  • ¼ cup chopped cilantro
  • 10 teaspoons Sucanat sugar
  • 3 teaspoons cornstarch mixed with ½ cup water
  • 1 Tablespoon organic ghee
  • 1-2 teaspoons Organic Vata Churna Calming Spice Mix
  • ½ teaspoon mustard seeds
  • 1 Tablespoon fresh, chopped cilantro
  • Curry leaves or 1-2 bay leaves to taste


  1. Dissolve tamarind paste into one quart of water. Add pumpkin, salt, turmeric, pepper pieces and Sucanat.
  2. Cook until the pumpkin is soft.
  3. Five minutes prior to the end of cooking, add cornstarch mixture to the soup and then continue cooking for another five minutes.
  4. Heat ghee, churna, mustard seeds, cilantro and curry leaves (or bay leaves) in a pan, being careful not to brown.
  5. Add to soup. Mix well.


The Pumpkin Patch