Celtic sea salt
Cut the onion in half rings, slice the mushrooms and dice the pumpkin.
Cut the carrot and celery into slices.
Heat the coconut oil in a stockpot and fry the onion gently.
Add the mushrooms and fry them until a large part of the moisture that has come out has evaporated.
Mix the pumpkin, carrot, celery, sage and cumin seeds in the dish and fry it for 3-4 minutes.
Pour the stock into the pan and bring to the boil.
Let the soup boil gently for 10 minutes, then mash it using an immersion blender.
If necessary, season the soup with some salt and pepper.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Lunch, Side dish, Appetizer
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