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  • Author: Anja & Sandra Dear


  • 2 medium size red onions
  • 3 garlic cloves
  • 1 tbsp olive oil
  • pinch + 2 tsp sea salt
  • 750 g butternut pumpkin (1 medium size)
  • 250 g carrots (3 large)
  • 1,5 l water
  • a bunch of fresh parsley
  • a bunch of fresh thyme


  1. Peel and finely chop the onions and garlic. Heat the olive oil in a big pot and sauté the onions, sprinkled with a pinch of salt to help soften. After a few minutes add the garlic.
  2. While sautéing the onions, peel the pumpkin, remove seeds and cut into 1 cm big cubes. Peel the carrots and cut the same as pumpkin.
  3. Add the veggies into the pot, add water, salt and chopped herbs (parsley and thyme). Bring to boil and cook on medium heat for 30 minutes (or until the veggies soften). Blend the soup in blender of food processor (or use hand held one). And more salt if needed.
  4. Serve with roasted pumpkin seeds, pumpkin oil and kale chips.
  • Category: Appetizer
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