Halloween Soup

Pumpkin Cream Soup with Ginger, Orange and Baked-Smoked Almonds

Cut pumpkin, carrots and celery into large pieces and roast in the oven until tender. Chop onions, ginger and garlic and fry in the coconut oil with thyme. Add white wine and wait until it evaporates. Put the Baked vegetables in the pan, add water, orange juice and cook for 10 minutes. Blend the soup until smooth and creamy. Add coconut milk, spices and chopped smoked almonds. Boil for 20 seconds.

Ingredients

Pumpkin 200g
Celery Root 75g
Carrot 100g
Garlic 6g
Onion 85g
Coconut Oil 10g
Fresh Thyme 2g
Dry White Wine 50g
Fresh Ginger 8g
Fresh Orange Juice 100g
Sea Salt 5g
Ground Curry 2g
Ground Black Pepper 2g
Coconut Milk 150g
Drinking Water 750g
Almonds BRONZO 1pack