Slowly we are leaving summer behind us. The previously predominant Pitta is slowly losing its power and Vata, the Dosha of movement and change, is gaining more influence in the environment and nature and we also notice that our bioenergies are changing.
Autumn is the season when everything prepares for the upcoming winter. The bioenergies shut down and gather their strength for regeneration during the cold months. In order to get through the winter in good shape, it is advisable to rid the body of unnecessary waste products, the so-called Ama, with a detox cure. You also need to keep your immune system fit. The strong temperature fluctuations, the wet and cold weather and the shortening days are a challenge for the body's immune system.
Staying fit with the right diet
In summer, light meals and lukewarm food were good for you and your rather low-burning digestive fire Agni. Now, however, you need to consume more energy and also rekindle the digestive fire.
Vitamins help you to protect your immune system. More freshly cooked, warm food is now allowed on your plate. Make sure that you take time for yourself when eating your meals.
A small booster for your immune system is, for example, a cinnamon ginger tea. Cut a few pieces of ginger from the root and pour hot water over the ginger and a cinnamon stick. Both spices really fire up your Agni and have an anti-inflammatory effect. You can drink ginger water again and again throughout the day to strengthen your bioenergies.
Autumn soup for your Agni
At European Ayurveda we appreciate the diversity of regional cuisine. Especially now in autumn, when it is harvest time, we can conjure up wonderful dishes with a variety of fresh and healthy foods. A real classic in autumn is of course soup. It provides us with liquid, warms us up and gives us lots of fibre and vitamins.
The Ayurvedic pumpkin cream soup is therefore a special treat! It is good for the Vata and Kapha dosha and a wholesome meal on rainy autumn days.
You need:
- 1 pumpkin
- 400 g carrots
- 1 leek
- 1 piece ginger root
- 50g ghee
- 800 ml vegetable stock
- 1 pinch cinnamon
- 150 ml cream
- Salt
- Pepper
First, remove the seeds from the pumpkin and cut it into smaller cubes. Clean, wash and peel the carrots, leek and ginger. Then cut the leek into smaller rings, the carrots and the ginger root can be cut a little coarser.
Now heat the ghee in a saucepan or deeper pan. Add the leeks, ginger roots and carrots and roast everything well.
Now add the pumpkin pieces, deglaze everything with the vegetable stock and let everything boil up once. The soup should then simmer for about 20 minutes at a medium temperature.
Add a little cinnamon while it is simmering and season with salt or pepper to taste. Be careful not to season too strongly. You can also use a small pinch of the Vata spice blend that you can buy in our shop.
Take the soup off the heat, add the cream and puree everything to a fine creamy consistency. Depending on your preference and taste, you can season the soup with salt and pepper. Nuts or herbs give your meal that extra something and are good sources of energy.
Enjoy it!
