FALL SOUP

When it is getting colder  outside, we need some heat inside. We love soup – warm and healthy – but it is not always easy to make it tasteful. One of our absolute favourites is Umahro Cadogan’s pumpkin soup it is super tasteful and very easy to make:

Ingredients:

1 hokkaido pumpkin, peeled (remove the seeds and dice it)

2 red onions, chopped

3-4 tbsp. coconut oil without taste

2 cloves of garlic

½ teaspoon. cumin

½ teaspoon. nutmeg

½ teaspoon. cinnamon

½ teaspoon. chili flakes

½ teaspoon. cardamom

½ teaspoon. fennel seeds

½ teaspoon. fenugreek seeds

1 pinch of vanilla powder

Sea salt

Fresh black pepper

5-6 drops of fish sauce

1 liter of water

1 tbsp. Herbamare or other soup broth

2-3 tbsp. extra virgin oil

Juice and grated shell of 1 orange (organic)

Soy sauce

pumpkinsoup

Saute pumpkin and red onions in coconut oil, garlic, cumin, nutmeg, cinnamon, chili, cardamom, fennel seed, fenugreek seeds, vanilla, salt and pepper and fish sauce. Roast everything for about 15 min. in a pan – medium heat – until the pumpkin is tender.

Add water and broth, bring the soup to boil and let it simmer for another 15 minutes. Blend the soup with orange juice – and then voila, serve with anything you like: E.g. roasted pumpkin seeds, bread, sour cream or soy sauce.