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Pumpkin Soup & Pumpkin Ice Cream from the Sivananda Ashram

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On a physical level, the fall equinox can resonate as a reminder to celebrate harvest, tend to crops, & to prepare for the darker days of winter soon to be upon us. This a time of reflection, warmth and care for the soul. 

Pumpkin, a fall season favorite, has many physical benefits as well as being delicious. You feel fuller when consuming it, Pumpkin Seeds pack about 1.7 grams of dietary fiber per ounce. Consuming Pumpkin can boost vision, lower blood pressure, aid in restful sleep, & reduce the risk of cancer.

The Sivananda Ashram has provided us with several Ayurvedic recipes perfect for the season of change. 

Here are several fabulous recipes from our friends at the Ashram, if you would like to learn more, click here. 

Simple Pumpkin Soup

Ingredients (Serves  3-4)

2 ¼ cups sugar pumpkins (or pumpkin puree)

2 cups vegetable broth

1 cup light coconut milk

2 Tbsp maple syrup or agave nectar

1/4 tsp each of: sea salt, black pepper, cinnamon, and nutmeg


  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

  2. Halve two pumpkins (you can also use canned pumpkin). Scrape out the seeds and strings

  3. Brush the pumpkin flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork can easily pierce the skin.

  4. Transfer pumpkin to blender after cooling, and blend with remaining ingredients.

  5. Pour mixture into a pot and boil for 10-15 minutes.

Time to eat! Leftovers can keep in the refrigerator for up to a few days, or in the freezer for a month.

Sweet Pumpkin Ice Cream

Ingredients (Serves 6-8)

2 cups full fat coconut milk (Make sure it’s cold.)

1 1/2 cups pumpkin puree

1 cup coconut sugar

1/2 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon vanilla extract

pinch of salt 


  1. Freeze pumpkin puree for 5-6 hours or overnight.

  2. Chill coconut milk in the refrigerator.

  3. Blend all ingredients in a high-powered blender.

Grab a spoon and enjoy!


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