It’s getting cool outside and while Pittas are loving getting out their fall boots, Vatas are craving something a little warmer. The creaminess of the coconut milk and the sweetness of the pumpkin with the sattvic qualities of the saffron will cool, calm and clear and worrisome negative thoughts.
Eastern View: Pumpkin is a cooling demulcent used topically for soft skin and internally for ulcers. Pumpkins have a diuretic action but are also high in potassium and sodium. The orange color indicates that pumpkin is high in beta-carotene, useful for regeneration and rasayana.
Pumpkins have a sedative and laxative effect and the remedial values of Pumpkins are antioxidant, anti-arthritic, anti-parasitic, anti-inflammatory, antimicrobial, detoxifying, anti-hypertensive, emollient, nutritive, sedative, moisturizing and tranquilizing.
One of the most interesting facts about pumpkins are that they are extremely rich in an amino acid called as tryptophan that assists in eliminating the toxins in the mind, thus helping with stress, anxiety, trauma, anger and is also proven to enhance your cognitive abilities and calm the nervous system.
Lots of benefits – go ahead and enjoy your pumpkin this fall.
Western View: Many people tend to think of pumpkins as little more than just a Halloween decoration or a Thanksgiving pie filling, but maybe it is time to rethink this plump, nutritious orange plant. Pumpkin is an extremely nutrient-dense food, meaning it is chock-full of vitamins and minerals but low in calories.
Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant that gives orange vegetables and fruits their vibrant color. Beta-carotene is converted to vitamin A in the body once it is eaten. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.
Eating pumpkin is good for the heart. The fiber, potassium, and vitamin C content in pumpkin all support heart health. Pumpkins are high in potassium and consuming adequate potassium is almost as important as decreasing sodium intake for the treatment of hypertension (high-blood pressure). Other foods that are high in potassium include cantaloupe, avocado, pineapple, tomatoes, oranges, spinach, and bananas. Increased potassium intake is also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density, and reduction in the formation of kidney stones.
Research has demonstrated a positive relationship between a diet rich in beta-carotene and a reduction in the occurrence of prostate cancer; this is according to a study conducted by the Harvard School of Public Health’s Department of Nutrition.
Pumpkin Soup with Saffron
- 1/4 cup ghee
- 1 leek, chopped
- 2 pounds pumpkin, peeled, seeded and chopped
- 2 tablespoons apple cider vinegar
- 1/8 teaspoon saffron threads
- 2 carrots, chopped
- 4 cups vegetable stock
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup coconut milk
- Sea salt and Black pepper to taste
- 1/2 cup toasted pumpkin seeds
- Melt the ghee in a saucepan. Add the leek and saffron and gently simmer, stirring occasionally until tender. Add the vinegar, pumpkin, carrot, vegetable stock and spices.
- Bring to a simmer and simmer for about 20 minutes till the pumpkin and carrots are softened.
- Remove from the heat and cool a little. Transfer to a blender or with an immersion blender, blend the soup till smooth and creamy.
- Return the soup to the heat and gently warm.
- Pour the soup into individual serving bowls and drizzle with coconut milk.
- Season with salt and pepper
- Sprinkle with toasted pumpkin seeds and serve immediately
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