Pumpkin & turmeric Soup

Gluten Free | Dairy Free | Vegan

Feeds - 4-5

Ingredients:

1 small pumpkin

1 1/2 small onion

2 chopped carrots

4 garlic cloves

1 1/2 thumb sized piece fresh ginger

1 1/2 thumb nail sized piece fresh turmeric

2 1/2 tsp cumin

1 1/2 tsp cinnamon

2 vegetable stock cubes

3 1/2 cups water

550ml coconut milk

Instructions:

  1. Preheat oven to 180degC

  2. Cube the pumpkin into small even pieces, and cut the carrots in to chunks, put on a baking tray and drizzle with olive oil, rosemary, salt and pepper and put in the oven for 45 minutes.

  3. Roughly chop the onion, and mince the ginger, garlic and turmeric.

  4. Add the onion to to a pot with a good amount of oil and allow to sweat for 5 minutes.

  5. Mix the stock cubes with a little bit of hot water and whisk, add in the 3 cups of water and bring to a boil and simmer for 30 minutes.

  6. Remove from the heat and add coconut milk.

  7. Blend with a stick blender