Pinch of White Pepper (fresh ground black pepper is okay)
Pinch of Cinnamon
Pinch of Allspice
Pinch of Clove
360ml cups Thick Coconut Milk (from a can is okay)
480ml Water (can use chicken stock if you would like)
Directions
Honeyed Yogurt and Sage Garnish
In a small bowl mix the Greek yogurt and honey until mixture is consistent.
To fry the sage leaves heat a small amount of regular oil up in a small sauté pan and fry each leaf until crispy about 45 seconds or so.
Fill each bowl with desired amount of soup. Add a tablespoon or so of honeyed yogurt to each a scattering of popcorn and a fried sage leaf. Enjoy!
Golden Autumn Squash Soup
To roast the carrot squash sweet potato onions and garlic place the peeled ingredients on a lined sheet pan. Drizzle with regular oil and season with a little salt and pepper and roast in a 204°C oven for 35 minutes.
Add all the ingredients into the MB2e excluding the popcorn honey Greek yogurt and sage leaves.
Secure the lid. Set the temperature to 71°C and set the timer for 1 hour.
When the cycle is finished run for an additional 5-minute cycle with no heat.
Season the soup to taste and make sure you are happy with the desired consistency. (can thin out with water if needed)
