Ingredients:
500 g Butternut
1 onion
1 clove garlic
10 ml freshly grated ginger
800 ml vegetable stock
250 g rice milk (or cream for those without MS)
15 ml pumpkin seeds
himalayan salt as desired
1 ml cayenne pepper
1 ml cinnamon
5 ml brown sugar or sweetener of your choice
Olive oil or water
Deseed, peel and slice the butternut. Peel and finely dice the onion and garlic. Heat the butter/water/palm oil in a pan and sweat the pumpkin, onion, garlic and ginger until soft. Add the stock and simmer for about 20 minutes. Puree the soup, stir in the cream/rice milk and season to taste with himalayan salt, cayenne pepper, cinnamon and sugar. Ladle into bowls and scatter with pumpkin seeds. Will post the pumpkin lasagne recipe (photo ~ front) later. Enjoy! ♥
Serves: 4
