Creamy Coconut Hokkaido Soup with Orange, Ginger and Ayurvedic spices

This creamy Coconut Hokkaido pumpkin soup is deliciously nourishing. The warmth of fresh ginger and chilly adds a lovely kick to the sweet base of pumpkin, orange and coconut. The lemon grass makes it special and tasty and our ayurvedic herbal blend The Mountain Monk awakens your personal Inner Monk for a sense of centered ease and balance.

Ingredients:

Serves 3-4

1 Hokkaido pumpkin
1 Apple
2cm Ginger
2cm Turmeric
Juice of 1/2 Orange
3 Carrots
2 Lemon grass stems
2 Onions
250 ml Coconut milk (or our Silky Nut Milk)

Spices:
1 tsp The Mountain Monk
1 tsp Cardamom
1/2 tsp Tahini
1/2 tsp Ras El Hanout
1/2 tsp Chili flakes (or fresh chili)
1/2 tsp Cayenne pepper
Salt to taste

Roughly chop the onions and fry them for 2 min, add chopped garlic, turmeric and lemon grass, fry for another minute and add the spices.
Add diced pumpkin and carrots, pour it over with 2 l water. Bring to boil, add diced apple and cook until pumpkin and carrots become soft (about 20 min). Add orange juice, coconut cream and season to taste. Let it simmer for another 3 min.
Blend until smooth, enjoy with pumpkin oil and dusted with our The Mountain Monk blend.