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Spicy Pumpkin and Carrot Soup
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1 large white onion, chopped
  • 3 carrots, peeled and finely cubed
  • 800 gr pumpkin, peeled and finely cubed (28 oz)
  • 1 tsp fresh ginger, grated
  • 2 fresh thyme sprigs, teared
  • sea salt and black pepper to taste
  • 1 liter hot vegetable stock (4 cups)
  • subheading: FOR THE SPICE MIX:
  • ¼ tsp ground nutmeg
  • ½ tsp sumac
  • ¼ tsp ground coriander
  • ½ tsp hot paprika powder (optional)
  • ¼ tsp turmeric
  • subheading: TO SERVE:
  • vegan sour cream
  • fresh cilantro
Steps
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