STOKE YOUR INNER FIRE
I’m a bit of a spice snob.
I prefer buying them whole and grinding them myself. That’s not always a possibility when time is of the essence though, so I have quite the collection of pre-ground spices as well now. I kept hearing about this “pumpkin pie spice” and I was curious though not really convinced it would be all that great. I picked a bottle up a few weeks back to try out. I’ll admit I was wrong, it’s pretty wonderful!
This particular brand is a blend of cinnamon, cardamom, ginger, lemon peel, nutmeg and cloves. The perfect spices to support and strengthen agni otherwise know as your digestive fire. Agni is important because it brings your body into balance and helps to release ama (toxins). Ayurveda teaches us that weakened agni is at the root of every imbalance and disease. There are many ways to build agni but spices are one of the easiest. I have been sprinkling this blend in pancake batter for the boys and over sweet potatoes at dinner. When it was time to make a soup out of this pumpkin I’ve had hanging out in the fridge, it was the first spice I thought of to use.
This soup feels like Autumn to me. The perfect thing to serve after you have come in from a morning raking leaves. I also can never seem to leave my soup alone, I’m always adding things to it at the end. Cooked grains, fresh herbs, yogurt, coconut milk, caramelized apples, toasted nuts or seeds. I highly recommend it!
Spiced Pumpkin and Sage Soup
1 sugar pumpkin, peeled and cut into medium chunks
1 yellow onion, chopped
1 small bulb of fennel, chopped
1 TB fresh sage, finely chopped
2 TB melted ghee or coconut oil
Sea salt & fresh ground pepper
6 cups of bone broth or vegetable broth
½ cup dry white wine
1 ½ tsp pumpkin pie spice blend
Goat milk yogurt (optional)
Cooked quinoa (optional)
A drizzle of pumpkin seed oil or maple syrup (optional)
Preheat oven to 425°F.
Toss your pumpkin, onions, fennel and sage well with the melted oil, Spread the mixture onto 1 large baking sheet or into a large roasting pan. Season with salt and pepper and roast for 30 minutes.
Take the tray out of your oven and transfer to a large pot. Add your broth, wine and spices. Bring to a boil and then reduce to a simmer for 10 minutes. Use an immersion blender, regular blender or food processor to puree the soup to your liking. Return to the pot and warm back up if needed.
Ladle into bowls and top with a spoonful of yogurt and some cooked quinoa if desired. Drizzle with pumpkin seed oil, maple syrup or even a nice unfiltered extra virgin olive oil.
Happy Halloween Boho Babes!
Looking for some holiday inspiration for giving, eating and making? Stephanie invites you to the cozy and candlelit Deeply Rooted circle as she shares seasonal inspiration for the kitchen and around the home. We begin Dec 1st.
The more the merrier, so bring a friend for free and remap your route through the holidays..