800 gram yellow pumpkin1 sweet potato
1 yellow paprika
1 onion
3 carrots
1 tea spoon turmeric
1 tea spoon ground cardamom
3 table spoons soy sauce
3 teas spoons rock salt
3 tea spoons crushed ginger
cinnamon
nutmeg
coriander
sweet chili sauce
olive oil
125 ml sweet cream 15% fat
1 Persian dried lemon
Carefully heat two table spoons of oil with turmeric and cardamom. Let it heat slowly for two minutes and add the finely cut onion, the paprika and the ginger. Stir for five to ten minutes and then add the potato, carrots and pumpkin. Stir some more, raise the heat, put the lid on, but keep on stirring every couple of minutes. Add soy sauce, Persian lemon, salt and 1.5 liter of boiling water. Cook for a while and then add for taste, to the measure you like, cinnamon, nutmeg and sweet chili sauce. After some 30 minutes take out the lemon. Mash the vegetables with a blender and return the lemon. Cook until the lemon is soft. Crush it and remove it. Add cream and turn off the heat.
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