Ori­gi­nal recom­men­da­ti­ons from the USA:

Ori­gi­nal recom­men­da­ti­ons from the USA:

Pumpkin soup with ginger

The color alo­ne is warm­ing in this pump­kin soup. It is available in a fat-free ver­si­on, but also in a vari­ant with coco­nut milk for even cre­a­mier enjoyment. 

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Hal­ve the washed pump­kin and scra­pe out the seeds. Cut into cubes with the peel. Peel and chop the oni­on. For the fat-free ver­si­on, sau­té the oni­on in a pot in a litt­le water (other­wi­se in a litt­le coco­nut oil) then add the gra­ted gin­ger, turm­e­ric and the remai­ning spices.

Now put the pump­kin cubes in the pot and fill with the boi­ling water. Let the soup sim­mer on a low heat for 15 minutes.

Then puree and, if desi­red, add the coco­nut milk for a rich ver­si­on. Gar­nish with chop­ped pars­ley or cori­an­der or add a dash of Coco Aminos.

Bon appe­tit! 

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