This soup is creamy and blissful. It is full of flavors and also very easy to make!
Like to spicy things up? Then add a little bit of chili flakes.
Serving amount: 6 people
· 1 red onion
· 2 cm ginger root
· 1 butternut squash
· 3 table spoon of (tsp) olive oil
· 1 tsp cumin seeds
· 1 tsp ras el hanout
· 6 saffron threads
· 1 liter of water
· Freshly ground pepper
· 5 Leaves of mint
· 40 g Roasted pumpkin seeds
· 50 ml of coconut milk
· Oven tray
· Frying pan
· (Nonstick) Baking paper
1. Preheat the oven to 180 ºC.
2. Peel and chop the onion.
3. Peel the ginger and chop finely.
4. Cut the pumpkin in half lengthwise, remove the skin and pits and cut the pumpkin into cubes.
5. Divide the pumpkin cubes on a baking tray covered with baking paper, sprinkle with a little bit of olive oil and bake the pumpkin cubes at 180 ºC until al dente (still firm when bitten).
6. Heat a dash of olive oil in a pan and fry the cumin seeds for about 2 minutes, until the seeds burst open.
7. Add the onion, ginger and ras el hanout and fry for about 2 minutes.
8. Add the saffron threads, water and pumpkin and simmer covered for 15 minutes.
9. Mash with a hand blender to a smooth soup and season with salt and freshly ground pepper.
10. Pick the mint and chop into thin strips.
11. Pour the soup into soup plates and garnish with the mint, pumpkin seeds and a little bit of coconut milk