[cooked-sharing]

roasted pumpkin soup
Yields4 Servings
 ½ jap pumpkin, sliced into chunks
 2 medium sweet potatoes roughly chopped
 2 onions, quartered
 5 cloves garlic, peeled
 2 tbsp ghee or CH coconut oil
 1 tsp CH Seaweed salt
 1 tsp cinnamon
 1 can coconut cream and 1 can of water to wash out the remaining coconut cream
1

Preheat oven to 180°C

2

Place pumpkin, sweet potato, onion and garlic onto a baking tray, drizzle with ghee and coconut oil and bake until pumpkin and sweet potato are soft and golden.

3

Place roasted veggies in a large sauce pan, add the other ingredients and simmer until the veggies break down further.

4

If you like a smooth consistency puree the mixture with a handheld blender, or simply mash slightly for a chunkier soup. You can add more water when blending if you prefer a smoother texture.

Category

Ingredients

 ½ jap pumpkin, sliced into chunks
 2 medium sweet potatoes roughly chopped
 2 onions, quartered
 5 cloves garlic, peeled
 2 tbsp ghee or CH coconut oil
 1 tsp CH Seaweed salt
 1 tsp cinnamon
 1 can coconut cream and 1 can of water to wash out the remaining coconut cream

Directions

1

Preheat oven to 180°C

2

Place pumpkin, sweet potato, onion and garlic onto a baking tray, drizzle with ghee and coconut oil and bake until pumpkin and sweet potato are soft and golden.

3

Place roasted veggies in a large sauce pan, add the other ingredients and simmer until the veggies break down further.

4

If you like a smooth consistency puree the mixture with a handheld blender, or simply mash slightly for a chunkier soup. You can add more water when blending if you prefer a smoother texture.

Roasted Pumpkin Soup
IngredientsDirections