Roast Pumpkin and Vegetable Soup
I love Pumpkin Soup, but I can’t tolerate a lot of pumpkin at once so I decided to adjust my traditional recipe and it’s safe to say that I got a big TICK of approval from the family.
1 butternut pumpkin or pumpkin of preferred choice (I had no issue with butternut this time round)
1 large sweet potato
1 large zucchini
1 large carrot
1-2 Tbsp Cumin
1 Tbsp Turmeric
750ml bone broth
salt and pepper to taste
Heat oven to 180c
Pop Pumpkin and sweet potato in whole
Leave to roast for 40 mins.
When sweet potato’s skin is oozing take out. When the pumpkin starts to split, turn and roast a little while longer. (alternatively you can peel and chop and roast)
Once roasted, cool, peel and chop.
On the stove top; pop in a cast iron pot with zucchini and carrot and daikon.
Heat through and add spices.
Add broth and bring to boil.
Simmer for 20 minutes.
Add okra and simmer for a further 10 minutes or until okra change colour and start to fall apart. Let cool slightly.
Either use hand mixer or pour into blender and blend until smooth.
I served mine with some oven baked free-range bacon bits and coconut cream kefir.
Enjoy your day