Turmeric Roasted Pumpkin Soup

Serves: 6

Prep time: 25 minutes

Cook time: 20 minutes

Ingredients

• 1/2 Jap/Kabocha pumpkin

• 1 small sized sweet potato

• 1 brown onion

• 3 clove garlic

• 1 2inch piece of ginger

• 2 tbsp Sol Turmeric Superghee, melted

• 1 tsp cumin

• 2 tsp paprika

• 1/2 tsp cayenne pepper (or less/more depending on your desired heat)

• 1/2 tsp salt

• Pinch black pepper

• 1 can coconut milk

• 1 cup vegetable stock

Directions

1. Pre-heat oven 170 degrees C.

2. Begin peeling and chopping the pumpkin and sweet potato in bite sized pieces.

3. Slice onion into quarters.

4. Line a baking tray with baking paper. Place the pumpkin and sweet potato in a bowl, add in spices, turmeric ghee, salt and pepper and toss to combine. Add veggies to baking tray with onions and garlic (whole in its skin) bake in the oven until completely tender. About 15-20 minutes. Use a fork to test.

5. Add veggies, ginger, coconut milk and stock to a high-speed blender or food

6. processor and blend until smooth. adding more stock if it’s looking too thick.

7. Taste test and add more spice/salt to desired taste.

Enjoy!

Shop the ingredients

Turmeric Superghee | Grass Fed Sol Ghee | Organic Sol Ghee