Pumpkin Soup

• 400g of pumpkin, diced and either boiled or baked in oven
• 4tbl spoon of coconut oil
• 3dl of organic broth
• Season with nutmeg, chili flakes, cumin, pepper, salt, clove, turmeric
• Optional: coconut milk and coriander, nuts and seeds

Step one:
Bake pumpkin in oven or boil in a pan for about 30 minutes

Step two:
Strain pumpkin water and introduce pumpkin in a large pot with your stock. Let it simmer until soft.

Step three:
Remove from heat and with a hand blender mix to a liquid soup.
Add coconut milk and simmer for another 2 minutes, garnish with fresh herbs and your spices. Toast some nuts and seeds to sprinkle on top.