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Ingredients 1 medium-sized pumpkin 1 larger carrot 1 clove of garlic 1 liter of water A piece of ginger Salt lyophilized Kampot pepper Cream  Juice from half an orange  Procedure 1) Wash the pumpkin and cut it into pieces. Do the same with the carrot. 2) Put everything on a baking sheet together with the garlic clove, drizzle with olive oil, and roast in the oven until the vegetables are soft. 3) Then transfer it to a pot, pour in 1 liter of water, and cook until completely soft. 4) Towards the end of cooking, add finely grated ginger and let it boil briefly. 5) Pour in the juice from half an orange and blend until smooth. 6) Finally, stir in the cream (or coconut milk) and season with salt and pepper.  

Ingredients 3 medium-sized beets 3 smaller potatoes 2 carrots 1 parsley root 1 onion 2 tablespoons of oil Thyme 1 liter of water Salt Kampot pepper pepper flakes – crushed flakes 1 –2 tablespoons of wine vinegar  For finishing 1 sour cream  1 –2 tablespoons of grated horseradish  1 teaspoon of honey Salt, pepper  Procedure 1. Cut all the vegetables into cubes or larger pieces and sauté them in oil (about 10 minutes). 2. Season with salt and pepper, add a few sprigs of thyme, and pour about 1 liter of water. Cook until soft. Blend and season with salt, pepper, and wine vinegar. Don't forget the vinegar. 3. Finally, mix the sour cream with horseradish, honey, salt, and pepper. Add a few spoons of this mixture into the soup and enjoy.  

Ingredients 1 smaller cauliflower white part of 1 leek 1–1.5 liters of water (depending on how thick you want the soup) salt, marjoram red freeze-dried Kampot pepper about 3/4 of Package cream cheese (about 90–100 g) Procedure 1. Cook the cauliflower with the leek until soft, blend until smooth, season with marjoram, salt, and pepper. Finally, stir in the cream cheese, which will beautifully soften and thicken the soup. 2. On top, roast a halved cauliflower floret, bread croutons, garnish, and add crushed Kampot pepper for finishing.