NGREDIENTS//Serves 4 •

• 700 grams pumpkin, roasted with skin
• 1 small onion • 1/2 inch (1.5 cm) knob ginger
• 2 cardamom seeds
• 1 tablespoon coconut oil
• 1/4 teasoon chili powder ( I used Espelette red pepper)
• 2 cups (500ml) vegetable broth
• 1/2 cup (100ml) coconut milk

Toppings: Crushed sea salt, grilled sesame seeds, pumpkin seeds Pumpkin seeds, goji berries

INSTRUCTIONS In a large pot, drop your coconut oil and add the onion, ginger, and cardamon seeds.  Cook until the onion is brown.  Add the vegetable broth. Cut up your roasted pumpkin with the skin into chunks and add it to the pot along with the coconut milk and the chili powder. Bring the soup to a boil.  Then turn off the heat and let it stand before you use your hand mixer or blender to liquify it. Use a mortar and pestle and crush some sea salt, grilled sesame seeds, and pumpkin seeds. Sesaon with this topping accordingly.

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