Ingredients
- 2 kg combo of pumpkin, sweet potato and carrot peeled and cut into 2cm pieces
- 4 garlic cloves
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 1 L vegetable stock
- 500 ml water
- Coconut yoghurt to serve
Instructions
- Preheat oven to 200°C and line 2 baking trays with parchment paper.
- Peel your vegetables and chop into small cubes. Arrange on the baking trays along with the (unpeeled) garlic cloves and drizzle with olive oil.
- Season with salt and pepper and roast the vegetables for 30 minutes until the edges are browned.
- 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.
- Simmer the soup mixture and cook covered for 15 minutes.
- Remove from heat and allow to cool slightly, then blitz with an immersion blender until smooth.
- Serve with a dollop of coconut yoghurt.
Notes
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!