Pumpkin Soup

Ingredients:
2 tbsp. of ghee, ¼ tsp. respectively of mustard seed, ground cumin & curcuma, 1 pinch of black pepper, 1 pinch of cinnamon, 2 cloves, ¼ tsp. of ground coriander, 1 pinch of ginger powder, 1 pinch of asafoatida, 1 small peeled, pitted & diced pumpkin, 2 small sliced carrots, 1-2 peeled sweet potatos diced into small cubes, rock salt, 1 pinch of nutmeg, 50g of cream, 1 pinch of whole cane sugar, 1 tbsp. of finely chopped fresh parsley

Preparation:
Heat the ghee and add the mustard seed. Bring to a boil and add all spices (except nutmeg). After 10 seconds add the vegetables (put aside 1/4 cup diced pumpkin) and sauté while stirring for 5 minutes. Fill with 1l of water, salt and lightly cook until the vegetables are soft. Purée and add the nutmeg and diced pumpkin. Allow to simmer for 10 minutes, finally add cream and sugar for flavour. Garnish with parsley and serve hot.

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