Pumpkin Sweet Potato Soup

Hi everyone! I am desperately trying to update this with SO many recipes that I am wanting to share with all of you. It's been such a season of a few months that I've slipped into just writing in my notebook and not translating back here. Thank you for being patient as I revamp into this space. 

Anywho, one of the main tenets of eating Ayurvedically is to eat seasonally, and that my friends right now is lots of pumpkins, sweet potatoes, and gourds. Have you ever noticed that so many of the vegetables right now are deep oranges and reds? Well, it's not a coincidence. Right now, we happen to be in vata season, and naturally vata needs to bring in more heat and warmth to maintain its balance. 

Oranges and reds happen to be the colors of fire and naturally pacify vata dosha. Nature is pretty amazing. All we need to do is learn to live in harmony with her, and gosh, so much will be taken care of. If only we can listen. Well, let's get to this. 

This soup is crazy easy to make, simple, and packed with flavor. I hope this quick and easy one pot meal makes it to your kitchen and dinner table. 

Ingredients: 

• 1 medium pumpkin 
• 1.5 sweet potato 
• 1/2 red online 
• 3 cloves garlic 
• 10 black peppercorns 
• 4 cloves 
• 3 bay leaves
• 3 tsp salt 
• 2 tbsp vegetable bouillon paste 
• Thyme 
• Black Pepper 
• 21 Seasoning Salute
• 4 tbsp avocado oil 
• Water 

Recipe: 

1. Cut the sweet potato and pumpkin up and drizzle with your favorite oil, salt, and pepper. We're going to roast this in the oven until they are softened. 
2. While the veggies are roasting, in a large dutch oven, warm up the oil. Add in the garlic and onion. Saute until both are softened. Add in the black peppercorns, cloves, and bay leaves. 
3. When the pumpkin and sweet potato are ready, throw them into the pot, and mix in with the garlic and onion. 
4. Next, we're going to add enough water to barely cover the vegetables--just enough that about 1 inch water sits above. Mix in the bouillon paste. Cover the pot and let everything come to a good rolling boil. 
5. Turn the stove to low-medium. Using either an immersion blender or a normal blender, we are going to blend everything to make it nice and smooth. Be sure to take the bay leaves out first. (Everything else can be blended nicely) 
6. Once everything is nice and smooth, add back into the post and add in thyme, black pepper, salt, and the 21 Seasoning Salute--all to your taste. 
7. At this point, you're basically done. You can add in more water to thin it slightly down if you would like. It's all up to you! 

I hope you enjoy this super quick and easy meal that is nourishing, pacifying, and perfectly aligns with the season!