Energizing Pumpkin Cream Soup with Alfalfa Sprouts

Revive this classic with enzymes from sprouts!

Ingredients:

• 1 Hokkaido pumpkin
• 1-2 onions
• 2 garlic cloves
• vegetable broth/ herb seasoning
• ginger
• curry
• Oil (preferably cold-pressed coconut oil)
• Topping : sprouts (Tip: alfalfa for nutty mildness, rose clover for strong flavor)
• Optional: 200ml coconut milk
• Optional: turmeric

Method:

Cut the pumpkin in half and scrape out the seeds. Then cut into pieces. Peel and chop the garlic and onion and lightly sauté in 1tbsp coconut oil in the pot along with the pumpkin pieces. Deglaze with water. Add vegetable broth, grated ginger, turmeric and more spices and bring to a boil again. 

Now optionally add the coconut milk and a little more water until the pumpkin wedges are half covered. Simmer for about 20 minutes.

Once the pumpkin is soft, remove the pot from the heat and use a hand blender to puree everything into a creamy mixture.

We recommend adding the sprouts only on the plate, so that all the ingredients are preserved. As you know, sprouts are the freshest food in the world and have restorative power. This is what we want to preserve. Mixed fresh into warm soup, alfalfa sprouts add an incomparable mildness. With rose clover sprouts the menu becomes more aromatic. Most adults greatly enjoy the slightly bitter, strong nutty taste of the rose clover, while children rather rarely like it or prefer it in smaller quantities stirred into the soup.

Enjoy!