Roasted Pumpkin & Coconut Soup

This beautiful roasted pumpkin soup is a budget friendly way to increase your vegetable intake. Pumpkins are loaded with fibre, beneficial antioxidants, potassium, and Vitamin C that have been shown to support the heart and regulate blood pressure. Roasting the pumpkin and vegetables will provide beautiful sweetness to the soup.

6 generous servings - Dairy free, gluten free and Vegetarian/Vegan option

Ingredients

• 1/4 pumpkin, largely diced

• 2 Carrots, largely diced

• 1 sweet potato, largely diced

• 1 onion, finely diced

• 4 whole garlic cloves (skin and all)

• 2-5 Tbsp Extra virgin olive oil (EVOO)

• 1 Litre chicken broth (or vegetable stock for a vegetarian option)

• Finely diced dried or fresh herbs (sage, parsley)

• 1/2 tsp ground turmeric

• Extra vegetables like cauliflower, broccoli stalks, kale etc

• 1/2 can (200ml) coconut milk

• Salt & pepper

Method

1.     Preheat the oven to 180 degrees fan forced.

2.     Place the pumpkin, carrot, sweet potato, and whole garlic cloves on a roasting tray.

3.     Season with extra virgin olive oil, salt, pepper, dried herbs, and place into the oven for about 40 minutes turning the vegetables on the baking dish halfway.

4.     In a large saucepan, sauté the onions in oil until translucent.

5.     Add in the stock, herbs, turmeric and bring to the boil. Turn off the heat.

6.     Once the vegetables are roasted, add them into the saucepan and turn the heat back on (squeeze the garlic and discard the garlic skin).

7.     Now you can add in any vegetables in the fridge that you’d like to use up. I’ve used kale, cauliflower, and broccoli stalks.

8.     Simmer on low heat for about 10-15 minutes.

9.     Remove from heat and blend the mixture. Either with a stick blender or pop the mixture into a food processor or blender.

10.  Once blended, add the mixture back into the saucepan and return to low heat.

11.  Stir in the coconut milk.

12.  Taste, then season with salt & pepper.