1 butternut pumpkin
1 red onion
2 tsp coconut oil
500ml vegetable stock
2-3 allspice berries
1 pinch of nutmeg, salt and pepper
Halve, core and slide with the cut side down (on a baking paper) for about 20 minutes at 180 ° C in the oven the pumpkin. This step is optional, you can save it also, but the pumpkin is so fast and you can even cut it a lot easier and process!
In the meantime, the onion peel and cut into small cubes.
After the 20 minutes take the pumpkin from the oven and allow to cool until you can touch him again and further processed, then peel and into large cubes divide (approx 3x3 cm).
In a large pot, heat oil and sauté the coconut, the chopped onion in it. When the onions are slightly translucent, the diced pumpkin and cook everything fry for a little "rauchigeres" flavor. Then deglaze with the vegetable stock and add cloves and allspice.
Everything simmer for about 15-20 minutes on medium heat. The pumpkin should be soft at the end of time.
Allspice and cloves from the soup fish (not with puree, otherwise the taste is too intense) and then puree everything with a hand blender to a creamy mass. Finish with pepper and nutmeg to taste and a pinch of salt to taste.
Tip: If too much be overcooked by the broth, quiet balance with a little hot water at the end.