Sauci Bosner

Ginger Peanut Pumpkin Soup

What we need:

Fresh pumpkin

fresh ginger

fresh garlic and shallot ( if the spirit moves you )

chili peppers ( that is why a balcony garden is handy)

fresh parsley, coriander or mint leaves

organic peanut butter

pressed coconut oil and coconut cream ( move to Hawaii)

veggie bouillion powder

salt , Maldon flakes or Himalayan (vacation plans)

Here is how I do it:

Wash the pumpkin and cut in chunks. If organic, I leave the

skins on.

Boil water with the veggie bouillon.

Place the pumpkins in the boiling water. If you want a very thick soup, make certain that the pumpkin is covered. If you want a thinner soup, add a bit more water.

Chop and fry the chills, garlic and shallot in coconut oil.

When the pumpkin is soft, blitz and/or blend in the pan. Tip:

Take off the burner when you do this and have paper towels ready to catch the splashes.

Place pan back on the burner, with a small flame.

Add peanut butter and coconut milk.

Taste and adjust spices to your liking.

Simmer for 15-20 minutes until the soup becomes thick.

You can always add more boiled water if it is too thick.

Add chills, garlic and shallots. You can scrap the coconut oil as well into the soup.

Chop and add the parsley, coriander and/or mint leaves.

Stir and add salt if needed. Tip: Maldon salt flakes are intense. Have a pinch should be more than enough.

Stir for a few moments.

Say your prayers, serve in large bowls.

Enjoy yourselves. I am.

via Sauci Bosner.