Autumn Pumpkin Soup


1/2 a medium size pumpkin

1 red onion

1/4 cup white wine

1 bay leaf

1 tsp ground ginger

Himalayan salt (to taste)

2 tsp olive oil

1 tsp ground turmeric

1 tsp pink peppercorn

1 Tsp maple syrup



Peel and chop the red onion. Cut your pumpkin in 1/2 and remove the seeds and pulp from both halves, set aside 1 half for later. Peel and chop the other half of the pumpkin into 1-inch cubes. Add oil to a large soup pot and heat. Then add the bay leaf and fry the onion until golden on the edges. Then add the pumpkin and continue to fry for 8 minutes to brown the outside of the pumpkin (golden brown).


Once the pumpkin and onion are browned, add 1/4 cup of white wine, ground ginger, ground turmeric, pink peppercorn, maple syrup and Himalayan salt (to taste), stir together add water to cover the pumpkin and stir again. Cover the soup pot and simmer on low for an hour adding water if needed.


After an hour and the pumpkin is cooked, use a blender to puree all or part of the mixture to obtain the consistency of soup to your preference. And continuing cooking for another 2 or 3 hours.


Enjoy, feel & eat.



Carrot & green lentils soup


  • 300g carrots
  • 1/2 sweet potato (or 1 small)
  • 1/2 potato (or 1 small)
  • 400g green lentils (from a can)
  • small piece of ginger
  • 1tsp chilli powder
  • 1tbsp olive oil
  • 1tbsp sea salt
  • fresh parsley

Wash the carrots with cold water and peel  and slice them, repeat the same with the potato and sweet potato. (Choose the size or amount of potato according to your preference.)

Add the oil in a pot suitable for making soup, add carrots, potato and sweet potato and sauté for 3-5 minutes and then add enough water to cook all together.  Note, you can add more water later to adjust the consistency of the creamed mixture or finished soup (see below).

Add salt, chilli powder and stir. Peel the ginger and cut it into small pieces and add it to the pot.

Bring it to boil (approximately 20-30minutes). When cooked, use a blender to make a creamy mixture and then add another 1/2 glass of water and the lentils cook before cooking for 15-20 minutes after which it will be done.

You can add some fresh parsley on top.


Enjoy, feel & eat!



Sweetcorn Soup

Sweetcorn Soup



Ingredients (2 people):

  • 30g butter
  • 1 ½ potato
  • 500g sweet corn
  • 2 cloves of garlic (chopped)
  • 2 glasses of water
  • 250g of bacon (crispy bacon)
  • Salt and pepper
  • 1tsbp black sesame seeds

Melt the butter in a large pot; add the chopped garlic and the potato, a pinch of salt and pepper. Cook over low heat, stirring frequently for 5-7minutes.

Add the water stirring constantly. Bring to a boil, then add the sweet corn, cover the pot and simmer for 10 minutes.

Blend the mixture and serve in a bowl adding the crispy bacon on top. Add black sesame seeds on top (optional).

Enjoy, feel and eat!