A Winter Warmer for all Dosha Types

pumpkin soup

Pumpkin, Carrot and Ginger soup is a warming winter classic so stock up on ingredients and get cooking. The long list of vital vitamins such as A, D and E will keep coughs and colds at bay and being suitable for all dosha types, this soup is sweet, rich and creamy and warms the body from the inside making it a staple lunchtime meal as the colder weather settles in.

Prep time: 5 minutes

Cook time: 15 minutes

Seves: 2


  • 2 tablespoons Ghee
  • 1 onion, diced
  • 1 (1inch) piece of fresh ginger, peeled and chopped roughly
  • 1 teaspoon ground cumin
  • ½ teaspoon curry powder
  • ½ teaspoon paprika
  • ½ large pumpkin, cubed
  • 6 carrots, chopped
  • 1 litre vegetable stock
  • 1 teaspoon lemon zest
  • Extra virgin olive oil, for drizzling
  • Handful of pumpkin seeds for garnish


  • Melt the ghee in a large soup pot over medium heat. Add the diced onion and cook until translucent. Stir in the ginger and all of the spices, and sauté for 1 minute.
  • Add the Pumpkin and carrots and broth and bring to a boil. Reduce the heat to low and simmer until the pumpkin is soft.
  • Transfer the soup to a blender and puree. Return the soup to the pot and cook for one more minute.
  • Serve the soup in bowls and sprinkle with lemon zest, a drizzle of olive oil and add a sprinkle of pumpkin seeds.