In a pot, heat up Ghee, add diced squash,
sliced ginger, garlic, spices, broth of your choice and cook until soft.
Add a handful of cashew nuts, sour cream and mix the soup with an immersion mixer until smooth.
Garnish the soup with cashew nuts and parsley when serving.
Sauté finely chopped onion. Add cut up sausages, crushed garlic, sweet paprika, dust with flour and sauté briefly. Pour in water or broth, add diced potatoes and cook for about 15 minutes. Season with salt and pepper. Lastly, pour in heavy cream. Serve the soup in a small loaf of bread. Garnish with chopped parsley.
Lentil: Cook rinsed lentils in water with salt until soft. (Cook for about 20-30 minutes).
Melt Ghee butter in a large pan. Add cumin, cardamom, cloves, cinnamon, bay leaf and mix. Add the finely chopped onion and sauté until golden brown. Then take out the cloves and bay leaf and add the pressed ginger and garlic.
Finally pour in the tomato puree and cook on low heat for about 15 minutes.
If you like spicy dishes, you can also add chili pepper.
Once the sauce is done, add the lentils with some lentil water and cook it for a bit.
Mix the following in a blender: peeled avocados, chopped garlic cloves, fresh basil leaves, zest from 1/2 lemon, lemon juice from 1 lemon, water, and olive oil. Season with salt. Transfer the mixture to a large bowl and mix thoroughly with spaghetti.
Sauté the chopped onion and garlic on Ghee until golden brown. Add diced potatoes and squash (or pumpkin), mix and sauté for a while. Add vegetable broth and orange juice and cook until soft. Then mix the soup with an immersible mixer. Add heavy cream and season.
Garnish the soup on a plate with sour cream, herbs or seeds.