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

• 3 clove garlic

• 1 2inch piece of ginger

• 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, oil/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 think.

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

Enjoy!