1 medium sized pumpkin, washed, cut into 8
3 medium sized sweet potatoes, washed and cut into quarters
2 small onions, chopped
3 cloves of garlic, minced
2 cups of organic chicken broth (check it in my recipes)
2 cups of water
4 tbsp of olive oil
3 tbsp of fennel seeds
1 tbsp of cumin seeds
1 tbsp of paprika
1 tbsp of oregano
1 tbsp of marjoram
1 tbsp of turmeric
1 tbsp of fresh black pepper
1 tbsp of Himalayan salt
1 tsp of cayenne chili
1 tsp of cinnamon
1 tsp of pepper
200 ml almond cream
Heat the oven to 200 celsius, grind the seeds and mix them with the herbs, spices and salt.
Rub the pumpkin pieces and the sweet potatoes with 2 tbsp of olive oil, and the mix.
Place in the oven, roast them until they are fully done. Discard the skin and leave them to rest for a while.
Bring to boil the chicken stock, and the water, add the roasted pumpkins, and sweet potatoes, together with the onion, and garlic, adjust the salt ,chili and pepper to taste.
Let them boil together, then reduce the heat and let them simmer fro 20 min.
Turn off the heat, place the soup in the blender adding olive oil slowly while it’s getting mixed.
Return to the pan, stir in the Almond cream.