Turmeric Roasted Pumpkin Soup

DinnerSpiced Blends
Written By Amber McKenna

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!

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Amber McKenna
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