[Recipe] Pumpkin and Lemongrass Soup

Soup isn’t just for winter, at least not in the Himalayas! Take it from Chef Diwaker Balodi, who created this light Pumpkin and Lemongrass Soup for guests at Ananda in the Himalayas, a destination spa in India. The dish is vegan and features naturally cooling ingredients, making it ideal for relaxing summer afternoons and evenings.

Part of the property’s Ayurvedic culinary menu, the plant-based soup is made with little processing to keep the ingredients as close to their natural form as possible (aka prana), therefore allowing nutrients to be more easily absorbed.

The recipe may be delicate at 59 calories a serving, but those servings are packed with vitamin A and rounded out with some vitamin C, iron and calcium. The seasonal soup certainly doesn't skimp on flavor, either. “On account of taste and flavor, the summer pumpkin, lemongrass and coconut never goes wrong!” enthuses Chef Balodi. “Light to eat and easy to digest, the soup can be served either hot or cold.”

Whether you offer it to guests or enjoy it at home, this light and lovely dish is sure to become a summer staple!

Pumpkin and Lemongrass Soup

Yields 4 servings

• 1 cup yellow pumpkin, boiled and pureed
• 2 cups vegetable stock
• 1/4 cup coconut milk
• 1 tsp. garlic
• 1 tsp. refined oil
• 1 tsp. lemongrass
• 2 leaves kafir lime
• 1 pinch sugar
• Salt to taste

Heat oil in a pan. Add garlic, lemongrass and kafir lime leaves, and sauté without browning garlic. Add vegetable stock and simmer for a few minutes. Add pumpkin puree and cook for a few more minutes. Sprinkle in salt and sugar, finish with coconut milk and serve (hot or chilled).