Pumpkin Soup
This soup is simple, elegant and just the right thing to nourish us as we enter the cooler seasons. We love to serve it inside of scooped out little pumpkins.
Ingredients:
1 Small Pie Pumpkin or Butternut Squash
1 Whole Onion, quartered
1 Whole Garlic, peeled
4 c. Bone Broth
1 tbsp. Sweet Earth Spice Blend
2 tbsp. Olive OIl
Salt and Olive Oil to garnish
Directions:
Preheat oven to 375 degrees.
Chop the pumpkin into 2 x 2 in cubes. Combine pumpkin, onion and garlic with 2 tablespoons of olive oil in a large pan and roast for about 45 mins or until the flesh of the pumpkin is tender.
Remove from the oven and allow to cool. Then, peel the skin off the squash and combine all ingredients in a blender and blend until smooth.
Garnish with a drizzle of olive oil and salt and serve in small pumpkins for fun!.
A deeply nourishing Ayurvedic tonic to kindle digestion, fortify immunity, and build lasting vitality (ojas). This traditional herbal jam blends antioxidant fruits, adaptogenic roots, and warming spices with ghee and honey for a harmonizing elixir that supports the body through the cool, dry months of autumn.
Ingredients:
Amla • Rose Hips • Ashwagandha • Shatavari • Guduchi • Licorice • Ginger • Cinnamon • Ghee • Honey
Why you’ll love it:
Immunity & Vitality: Amla and Rose Hips are rich in natural vitamin C, strengthening the immune system.
Resilience & Hormonal Balance: Ashwagandha and Shatavari calm the nervous system and nourish reproductive vitality.
Digestive Harmony: Ginger, Cinnamon, and Guduchi gently stoke Agni (digestive fire) while cleansing and rejuvenating the tissues.
Deep Nourishment: Ghee and Honey act as carriers (anupanas), delivering herbs deep into the body while providing natural sweetness and grounding.
How to Use:
Take 1 teaspoons daily with breakfast, straight from the spoon or stirred into warm nut milk or water.
Comes in a 8 oz jar and last for about 1 month.