Hazel Nut Pumpkin Soup
Ingredients:
1 tbls. Vegetable oil
1 leek (white part only), chopped
2 medium carrots, chopped
1 celery stalk, chopped
½ kilo pumpkin meat diced small (1 cm)
T.T. curry and cinnamon
½ C. chopped hazelnuts
4 Cups Vegetable or Chicken stock
T.T. Salt and pepper
T.T. grounded flax seed
T.T. Moringa propagation Powder
Sauté the vegetables over medium heat together with the hazelnuts and spices taking care not to burn the curry for about five minutes or until the pumpkin begins to soften. Add the Vegetable/Chicken stock, salt and pepper to taste and stir. Bring to a boil and lower the heat. Slowly simmer until the pumpkin and carrots are soft enough. Turn the flame off. Serve and sprinkle with the grounded flax seeds and Moringa Powder.
