Pumpkin and Fenugreek Soup

Ingredients

• 3 cups steamed pumpkin puree


• 2 tsp fenugreek seeds


• 1 onion chopped (optional)


• ½ cup soy milk/coconut milk (optional)


• 1 red chili


• salt to taste






Method




Soak the fenugreek seeds in some water for about an hour.
In a saucepan, add the chopped onions and red chilli and sauté with one teaspoon of water. Keep adding water and stirring in intervals will the onions are translucent. Add the rosemary, fenugreek seeds and pumpkin puree and bring to a boil. Add salt and the soy or coconut milk if you like and serve hot.

Serves 4.