Berbere is an Ethiopian spice blend made with many fabulous anti-inflammatory spices. It is spicy, aromatic and, thanks to the anti-inflammatory spices within it, great for the skin! Berbere spice can be purchased online or at some ethnic markets. Or make your own, here's a good recipe. If you don't have kabocha squash you can use buttercup, butternut or sweet potatoes
Servings: 4
Ingredients
1Kabocha Squashaka Japanese Pumpkin, about 3lbs, halved and seeds removed
2tbspcoconut oilor olive oil
1tbps Berbere spice blend+1 tsp or more to taste
1lbcarrotssliced
1oniondiced
2clovesof garlicminced
2tbspminced gingermore is good too!
6cupsof wateror one quart vegetable broth, plus more water to thin if necessary1 vegetable bouillon cube
1cupparsleyminced (optional, but delightful!)
Instructions
Preheat oven to 425°. Drizzle a little oil onto each half of the kabocha squash, then place face up on a baking sheet and roast for 30 minutes. Remove from oven, and allow to cool enough to handle.
In a large pot, warm coconut oil on medium high heat. Add Berbere when warm, and toast in the oil for about 20 seconds to ignite the flavors. Add the minced garlic and onion, and stir. Cook until onions are translucent. Add the carrots and ginger to cook for a minute or two, followed by the 6 cups of water. Bring to boil. As the soup is coming to a boil, scoop out the flesh of the kabocha squash and add it into the pot. Reduce to a simmer. Cook for 20 minutes, or until the carrots are tender. Add the bouillon cube, and stir to dissolve. Remove the soup from the heat. Using an immersion blender, puree the soup. If you don't have an immersion blender, transfer the soup to a blender to puree. Careful, the soup is hot. I always wait for it to cool a little.
Back in the pot, season the pureed soup to taste with more Berbere, salt and pepper. Garnish with fresh parsley and serve!