Instructions:

1. Heat up a large soup pot and add a generous amount of vegan butter or oil. We used ‘Alsan’ butter from our store, which works great. On a low heat, fry the onions until they start going soft and a bit brown. This should take a few minutes. Then add the chopped garlic and ginger and fry for another couple of minutes.
2. Add the nigella seeds and fry for a minute. Add the paprika powder and fry for another minute.
3. Add the chunks of pumpkin to the pot and mix well
4. Add the bay leaves, Madame Janette’s, half a teaspoon of salt and about 1,5 liter of boiling water (or more, to cover the pumpkin chunks)
5. Simmer for about 20-30 minutes, stirring occasionally, careful not to burst open the Madame Janette’s, we want them to stay whole.
6. Take out the bay leaves when the pumpkin has gone completely soft
7. Take out theMadame Janette’s peppers and set them aside for later use at the table
8. Blend the soup smooth with a stick blender, taste and season if necessary

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