1-2red hot chili peppersI love them! (and the band too!)
1-2tsp.cinnamongrated (or 1 stick)
Chop small the onion, garlic, ginger and also cut the pumpkin, plums and pears into pieces. (not too small, otherwise they get overcooked too soon) Slice the chilies into large pieces (use plastic gloves!)
Chop the walnuts into smaller pieces. Heat up a pan and roast the nuts on high to medium heat, stirring constantly to avoid burning. Eventually add a few drops of oil. (Depends on the quality of your pan)
when the nuts smell slightly burnt and smokey, put them aside. (get them out of the pan!)
Add some oil to the pan (1-2 tbsp.) and roast the onion until slightly brown, then add the chopped garlic and ginger.
After a few minutes on medium heat, add all of the spices and the chilies and roast them for 1-2 minutes. (If you use cinnamon sticks instead of grated one, add it only later, when the soup is already poured.)
Pour the soup. When hot, add the honey.
Add the pumpkin, let simmer for a few minutes. (Now it’s time to taste the liquid, does it need more salt? more curcuma?)
Add the plums, pears and raisins, let simmer for another few minutes, until the pumpkin is soft. Eventually add some more soup or water.
The longer it cooks, the better it tastes, but watch out that the pumpkin does not get too soft.