Roast Pumpkin, Sweet Potato and Carrot Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2kg combo of pumpkin, sweet potato and carrot, peeled and cut into 2cm pieces
  • 4 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1L vegetable stock
  • 500ml water
  • Coconut yoghurt, to serve
  1. Preheat oven to 200°C and line 2 baking trays with parchment paper.
  2. Peel your vegetables and chop into small cubes. Arrange on the baking trays along with the (unpeeled) garlic cloves and drizzle with olive oil.
  3. Season with salt and pepper and roast the vegetables for 30 minutes until the edges are browned.
  4. Once the vegetables have roasted, add them to a large pot along with the stock, water and turmeric. Remove the garlic from their skin and squeeze it into the pot too.
  5. Simmer the soup mixture and cook covered for 15 minutes.
  6. Remove from heat and allow to cool slightly, then blitz with an immersion blender until smooth.
  7. Serve with a dollop of coconut yoghurt.
Remove and rinse the pumpkin seeds, then toast them in the oven with a little olive oil whilst you cook the soup on the stovetop. They should be browned and crunchy in 5-10 minutes and make a great soup topping!
Recipe by Love Swah at