Pumpkin Cream Soup

Drizzle the pumpkin with olive oil, season with salt and pepper. Add thyme and rosemary if desired. Bake at 200°C until soft (~25 min).

In a pot, sauté the onion in ghee until soft (about 5 minutes).

Add nutmeg, ginger, and cinnamon. Add the baked pumpkin, pour in water, and simmer on low heat for 10 minutes. Blend until smooth.

Stir in coconut cream, heat if needed, and adjust salt.