Pumpkin carrot papaya soup

Kürbis-Karotten-Papayasuppe: ein exotisches und cremiges Suppenrezept

Ingredients for 4 persons:

  • ½ Hokkaido or butternut squash

  • 2 large carrots

  • 2 handfuls of fresh papaya pieces

  • 1 onion (alternatively a Msp. Asfoetida)

  • 1 clove of garlic

  • 1 fingertip-sized piece of ginger, peeled.

  • ½ tsp coriander powder

  • ½ tsp kukuma powder

  • 1 tsp dried lovage /Alternatively other herbs

  • 1 teaspoon homemade soup seasoning or 1/2 soup cube

  • 50 ml cream substitute

  • ½ lime or lemon

  • Salt

  • pepper


  1. Roast diced onion, garlic (alternative: asafoetida) and ginger in ghee, add coriander and turmeric powder, dried lovage. with roasting.

  2. Add diced carrots and pumpkin to the pot and cover with water. Add 1 teaspoon of soup seasoning and cook until soft. 3 minutes before the vegetables are soft, add the papaya pieces to the soup and cook briefly.

  3. Finally, salt and pepper and refine with a plant-based cream substitute (coconut milk, oat cuisine, etc.). Add the lime juice at the end when the soup is no longer simmering. Garnished with pumpkin seed oil gives the soup that certain extra something.

Dosha tip: suitable for all doshas. Fresh papaya has a digestive effect.

So wie die Papaya in der Suppe dein Verdauungssystem unterstützt, sind auch die ayurvedischen Kräuter und Gewürze in den BIO Agni Kapseln besonders wertvoll für eine gute Verdauungskraft und Wohlbefinden.