Pumpkin Soup with Cardamom

Ingredients

• •1 kg pumpkin, peeled and cubed
• •1 large onion, pureed and squeezed dry (raw onion is forbidden, but small amounts within food are allowed when well cooked)
• •2 tbsp ghee
• 4 cups water or beef broth
• •Salt to taste
• •1 tsp ground cardamom
• •A pinch of cinnamon (use only within the strictest limits; not to be taken lightly)

Steps

1. 1Preheat oven to 200°C. Spread the pumpkin cubes on a tray with 1 tbsp ghee and a pinch of salt, and roast for 25 minutes until tender and lightly caramelized at the edges. Roasting unlocks the pumpkin's natural sugars and adds depth.
2. 2In a pot, heat the second tablespoon of ghee. Add the squeezed onion and stir for 3 minutes over low heat until softened and golden.
3. 3Add the roasted pumpkin to the pot along with 4 cups water or broth and the cardamom. Bring to a boil, then reduce to low and simmer 15 minutes for the flavors to meld.
4. 4Puree the soup with a hand blender until silky smooth. Adjust salt and consistency (if too thick, thin with 1/2 cup boiling water).
5. 5Ladle into bowls hot, finishing each with a pinch of cinnamon and a drizzle of olive oil or melted ghee on top.

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