Spicy Pumpkin Cream Soup
Pumpkin provides a thick vegetable base and fiber, while coconut milk softens the texture. Leek and ghee add richness, and peppermint, ginger, chile, cinnamon, and cumin make the soup warmly spiced.
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Servings: 6 (1 serving ≈ 504 gram)
Digestion time: 3 hour
Chop the leek (200 g) and sauté it in ghee (100 g). Peel and cut the pumpkin (1000 g) into small pieces, then add it to the leek.
Add some of the water (1500 g), dried peppermint (3 g), ground ginger (5 g), chile (2 g), cinnamon (8 g), and cumin (4 g). Leave 1 g of the mint for serving. Cover and boil gently until tender.
Add the reserved mint, blend the soup, add boiled water for the desired consistency, and stir in coconut milk (200 g). Mix.
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