Recipes

Ingredients

• 1 butternut squash (1.2 kg)
• 1 onion
• 3 cloves of garlic
• 2 apples
• handful of basil
• handful of cress
• 1.5 tsp cumin powder
• 1 l vegetable stock
• 1 tbsp pumpkin seeds
• 1 tbsp crushed walnuts
• coconut oil, ghee or butter
• pepper and salt

Preparation

1. Heat the oven to 180 degrees and place the washed pumpkin in the oven until it is soft to cut.
2. Cut the pumpkin and apples into cubes. Finely chop the onion and crush the garlic cloves.
3. Heat the oil or butter in a deep pan. Saute the onion and the garlic. Bake the pumpkin and apple cubes for a few minutes. Add the cumin and stir.
4. Add the stock and bring to the boil. Let it simmer for 10 minutes on a low fire.
5. Blend the soup until smooth and season with salt and pepper.
6. Pour the soup into bowls and garnish with basil, watercress, pumpkin seeds and walnuts.

Eat mindfully and enjoy!

Lunch Dinner