Ginger, Orange and Pumpkin Soup

INGREDIENTS
Serves 2
500gm Pumpkin
1 Small Fennel bulb
1 Orange zest
1 Orange Juiced
2 Tsp Ras el Hanout spice
2 tsp freshly grated ginger
1 Can Coconut Milk
Freshly chopped Coriander
500ml Water

INSTRUCTIONS

  • Wash and chop Pumpkin into cubes, peel if not organic.

  • Finely chop the fennel bulb

  • Grate orange zest, cut the orange in two and juice into a separate bowl.

  • grate 2 tsp of fresh ginger

  • Heat pan and add ghee, spices, ginger and fennel bulb. Sautee for 3-5 minutes.

  • Add pumpkin, coconut milk and water. Place lid on top and simmer.

  • When vegetables are cooked, blend all ingredients until smooth (add more water if needed)

  • Place into bowl servings with a tbsp of yoghurt on top and 2 tsp of Gomas seed mix, freshly chopped coriander and drizzle olive oil.

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