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Pumpkin Soup with Sweet Potatoes and Coconut Cream


Heat up olive oil in a soup pot, add onions and sugar and stir for about two minutes until translucent and caramelized. Add ginger and turmeric, stir and toss in the pumpkin and sweet potato. Stir under heat for 5–7 minutes until the vegetables turn golden. Add water, soup broth and salt and cook under medium heat for about 20 minutes. Add coconut cream and let simmer for 5 minutes. Puree soup with a mixer or immersion blender.

Serve hot with pumpkin seed oil and pumpkin seeds.

Rapunzel Products

1001400 Pumpkin seed oil toasted, demeter
1400140 Rapadura whole cane sugar, HAND IN HAND
1906180 Creamed coconut
1000790 Olive oil mild extra virgin
1200540 Vegetable bouillon
600940 Pumpkin kernels roasted
1200135 Atlantic sea salt fine

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