Butternut and coconut soup

Ingredients for 6 servings:

• 1 large onion(s)
• 2 garlic cloves
• 1 medium butternut squash
• 1 can coconut milk
• 1 tbsp turmeric powder
• 1 tsp cumin powder
• ½ tsp Allspiceón de la Vera (smoked paprika powder), alternatively medium-hot paprika powder
• 1 tsp sea salt
• Coconut oil for frying
• 12 sage leaves
• 50 g almond sticks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with turmeric and crispy sage

Quarter, peel, deseed, and dice the pumpkin. Peel and chop the onion and garlic. Heat a little coconut oil in a large saucepan. Sauté the onion until translucent. Add the garlic, turmeric, cumin, smoked paprika, and sea salt and stir to combine. Then add the pumpkin and coconut milk, except for a few tablespoons for garnish. Top up with water until covered. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, until the pumpkin is tender. Purée the soup with an immersion blender or in a food processor until smooth and creamy. Adjust seasoning if desired. Meanwhile, prepare the fried sage and toasted slivered almonds. Toast the slivered almonds in a dry pan until light brown and set aside. Heat a little coconut oil in one of the pans. Carefully add the sage leaves to the pan and fry for about 30-45 seconds, until the leaves are dark and crispy. Remove the sage leaves from the oil and place them on a paper towel to remove any excess oil. Set aside. To serve, ladle the soup into bowls and drizzle with coconut milk. Garnish with the toasted almonds and sage leaves and serve immediately.