Pumpkin and cumin soup

Servings: 4

Preparation: 15 minutes

Cooking: 25 minutes

Ingredients

• 1 Butternut squash, peeled and cubed
• 1 onion, chopped
• 30 ml (2 tbsp) garlic, chopped
• 30 ml (2 tbsp) fresh ginger, chopped
• 30 ml (2 tbsp) cumin seeds, ground
• 1.5 l (6 cups) chicken broth
• 30 ml (2 tbsp) butter
• 250 ml (1 cup) milk, hot
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• Salt and pepper to taste

Preparation

1. In a hot saucepan, brown the squash cubes and onion in the fat of your choice and cook for 2 to 3 minutes.
2. Add the garlic, ginger, cumin, broth and simmer for 15 to 20 minutes.
3. Using a hand blender, puree everything.
4. Add butter, milk, salt and pepper. Check the seasoning.