1 kg pumpkin or butternut squash, the flesh
1 onion (medium)
50 g ginger, or to taste
5 – 6 garlic cloves
15 g cilantro (optional)
1 tbsp turmeric powder
1/4 tsp chilli powder
1/4 tsp cayenne powder
1 dl olive oil
1 l almond milk
3 dl water
salt and black pepper to taste
Peel the pumpkin, remove the seeds, and cut the flesh into cubes. If you’re using butternut squash there’s no need to peel. Take the seeds aside, cause it’s really nice to dry roast them and use with the soup.
Peel and chop the onion, ginger and garlic.
Chop the cilantro.
Heat a large, deep pan and pour in the oil. Saute the onion with turmeric, chilli and cayenne.
Add garlic and ginger to the pan and toss for about 1 minute.
Add the pumpkin/butternut squash cubes to the pan and fry with the rest for a few minutes. Towards the end add the cilantro and season with salt and black pepper.
Finally add the almond milk and water.
Once it’s reached boiling point let the soup simmer for about 30-40 minutes.
To get a really smooth texture pour the soup into a blender and blend until silky. Season to taste.
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