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Pumpkin soup


1 large sweet potato

300 gr of pumpkin

¾ cup of butternut squash cut into cubes,

3 celery sticks (during diarrhea it is advisable to remove the celery at the end of cooking),

a spoonful of fresh ginger

1 teaspoon of each spice: Himalayan salt, turmeric, cumin, oregano, thyme.


Chop all the vegetables into small cubes and put them with the spices in a large pot.

Fill with boiling water and cook on low heat for about 40-50 minutes, until everything softens.

The soup may be blended to a puree texture or consumed as is.

(It can also be cooked in a pressure cooker).

Pumpkin soup
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