Spaghetti squash cream soup with vanilla

Ingredients for 3 servings:

• 1 spaghetti squash
• 1 apple
• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) Celery
• 10 g ginger, freshly grated
• 1 chili pepper(s), fresh (according to taste)
• 1 tsp turmeric
• 2 garlic cloves
• 20 g butter
• 1 pinch(s) brown sugar
• 1 shot of white wine or white wine vinegar
• 100 ml orange juice, freshly squeezed
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp, heaped stock powder, best homemade
• 1 tsp fenugreek seeds, ground
• ½ tsp vanilla powder
• ½ tsp cinnamon
• 200 ml coconut milk or cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Halve the pumpkin, remove the seeds, and cook in a hot oven at 200°C (top/bottom heat) for about 30 minutes. Peel and chop all the ingredients, from apple to garlic, then sauté them in a pan with the butter. Scrape out the flesh of the cooked pumpkin and add the scraped flesh to the pan. Mix in the pinch of sugar, then deglaze with white wine. Remove the pan from the heat and season with orange and lemon juice, bouillon powder, spices, and coconut milk or cream, then puree. I made this with venison meatballs with ras el hanout. Tip: You can also use zucchini instead of pumpkin.