Makes approx : 2-3 servings
Prep time: 10 mins
Cook time: 30 mins
INGREDIENTS:
- 3 cups (400g) pumpkin, cut in cubes
- 1 onion, chopped
- 1 teaspoon Sonnentor Fenugreek Seed
- 1 teaspoon Sonnentor Fennel Seed
- ¼ teaspoon Sonnentor Cayenne Pepper
- 1 cup (200g) Global Organics Coconut Milk
- 1 cup water
- salt and pepper for taste
- Emile Noel Cooking Oil
STEPS:
- Put cooking oil in a pot, add the fennel, fenugreek and cook till aroma. Add chopped onions and sauté till the onions are translucent.
- Add the pumpkin and stir fry till pumpkin turn a little brown. Add water and bring to a boil. Turn down fire to small and cook till the pumpkin is soft. Add salt and the coconut milk or santan whichever you like, and serve hot.
- May drizzle some pumpkin/cumin seed oil, sprinkle some cayenne pepper and garnish with parsley or fennel leave.
Note: The fenugreek seeds will make the soup taste bitter once puree. You may replace fenugreek seed with fenugreek powder which sprinkle it on top while serving.
