Pumpkin soup with organic moringa
Chop the pumpkin pulp, sweet potatoes, 2 carrots, ginger, 1 onion and garlic clove into small pieces. Sauté in a little oil in a large saucepan, add 1 tablespoon of tomato paste and deglaze with the vegetable stock. Tie a bouquet of rosemary sprigs, sage and thyme and place in the soup. Let simmer for 20 minutes. Remove the bouquet of spices, season the soup with salt, pepper, nutmeg and a bit of ittle cinnamon powder, puree and stir in 2 tablespoons of moringa powder. Done!