My plates have become all orange recently. And that’s because I’ve been using pumpkin and the benefits it has to the full while the season lasts! Today I have another version of pumpkin cream – with the queen of autumn vegetables playing the main part. It’s great for both the adults and the little ones 🙂
Half the pumpkin and bake it for about 30 minutes at 180°C (the time depends on the size of the squash and the type of your oven, but I suggest checking if it’s tender). Cook the potato. Then melt the ghee butter in a frying pan, add the chopped onion and chopped garlic, and stew. Remove the skin from the pumpkin and put it into a pot along with the potato, onion and garlic, add grated ginger and blitz until creamy. Pour in the coconut milk, add spices and cook over low heat for a few minutes. Ladle the soup into a bowl, add the orange juice and sprinkle with seeds and honey.