Pumpkin Fennel Soup


1/2 small pumpkin chopped in small pieces

1 Sweet potatoes chopped in small pieces

1 litre vegetable stock

1 onion

2 bay leaves

Small piece of ginger

1 bulb roasted Fennel

1 teaspoon of fennel seeds

1 clove Garlic roasted

400g coconut cream

1 tbs traditional yest

Salt and pepper to taste


Put all ingredients in a large pot bring to the boil, simmer for 1 hour until all ingredients are soft, take out bay leaves, bend, pour in coconut cream, serve coriander or parsley.