Pumpkin & Hazelnut Soup

Like many other orange vegetables, pumpkin is rich in beta-carotene, a precursor to Vitamin A, supporting the health of the eyes, vision, and skin. It also contains Lutein and Zeaxanthin, two powerful antioxidants known to prevent cataracts and promote healthy eyesight. Besides that, pumpkin is loaded with vitamin C & K, which protect against wrinkles and sun damage by boosting collagen production in the body. In Ayurveda, pumpkin, or Kaddu, is considered cooling, soothing, moisturizing, and an excellent cure for constipation. It is sweet in taste, heavy, and grounding.

Serves 3-4

Ingredients:
2 cups of pumpkin, chopped
2 carrots, chopped
1 fennel bulb, chopped
2 tbsp ghee
1 tbsp pink Himalayan salt
1 tbsp fennel seeds powder
1 tsp freshly ground black pepper
1 tbsp grated fresh ginger
1 tbsp orange or lemon zest
The juice of half a lemon
Fresh thyme or rosemary stalks
2 tbsp toasted hazelnut

Preparation Method:
– In a large pot, add the chopped pumpkin, fennel, and carrots, along with 1-2 cups of boiled water. Cover the pot and let them cook for 10 minutes until they soften
– Use a hand blender to blend the vegetables into a smooth consistency
– Add 1 tbsp of ghee, salt, black pepper, grated ginger, citrus zest, and fennel powder. Blend again until the ghee emulsifiers, and the soup becomes creamier
– Add the lemon juice and turn off the heat
– In a small pan, melt the other tbsp of ghee, add the thyme or rosemary and the chopped hazelnuts. You can also add extra fennel seeds if you like! Toast them for 2-3 minutes
– Serve the soup warm, and pour the ghee, herbs, and hazelnuts on top

Notes:
– Pitta should leave the black pepper out and choose parsley or cilantro leaves instead of thyme