Pumpkin-carrot-papaya soup: an exotic and creamy soup recipe

Ingredients for 4 persons:

• ½ Hokkaido or butternut squash

• 2 large carrots

• 2 handfuls of fresh papaya pieces

• 1 onion (alternatively a pinch of asfoetida)

• 1 garlic clove

• 1 fingertip sized piece of ginger, peeled.

• ½ tsp coriander powder

• ½ tsp turmeric powder

• 1 tsp dried lovage /alternatively other herbs

• 1 tsp homemade soup seasoning or 1/2 stock cube

• 50 ml cream substitute

• ½ lime or lemon

• Salt

• pepper

Preparation:

1. Roast diced onion, garlic (alternatively: asafoetida) and ginger in ghee, then add coriander and turmeric powder and dried lovage.

2. Put the diced carrots and pumpkin in the pot and cover with water. Add 1 teaspoon of soup seasoning and cook until soft. 3 minutes before the vegetables are soft, add the papaya pieces to the soup and cook briefly.

3. Finally, add salt and pepper and refine with a plant-based cream substitute (coconut milk, oat cuisine, etc.). Add the lime juice at the end when the soup is no longer simmering. Garnish with pumpkin seed oil to give the soup that little something extra.

Dosha tip: suitable for all doshas. Fresh papaya aids digestion.