Brothy Pumpkin Soup

1 medium pumpkin, chopped with the skin removed

2 brown onions, quartered

1/2 clove of garlic

2-3 carrots, chopped

1-3 Litres of homemade broth (chicken, lamb, beef, turkey or goat) (Add less broth for a thicker consistency and more for a thinner consistency)

1-2 tsp Changing Habits Seaweed Salt

2 Tbsp coconut oil

2 tsp Changing Habits Turmeric Powder

Cream or yoghurt to garnish with (coconut or dairy)

A handful of activated or toasted pumpkin seeds for garnishing

A handful of chopped fresh herbs for garnish (parsley, coriander and/ or basil)

A sprinkle of Changing Habits Dulse Flakes for garnish

Optional Add Ins: 3 potatoes peeled & chopped, 1 large sweet potato chopped, 2 golden beetroots chopped, other spices such as cumin, pepper, chilli, ginger etc.

Preheat the oven to 180C. Add all of your chosen vegetables (except garlic) to a roasting tray with the coconut oil, butter or ghee and roast for 20-25 minutes.

After 20 Minutes to 25 Minutes check the veggies and turn them over to make sure they cook evenly. Add the garlic to the trays and continue to cook until everything is golden brown.

Once ready, add all of the veggies to a large saucepan along with all other ingredients (except for garnishes).

Allow to simmer on the stove until desired (you can slow cook this down to intensify all of the flavours, or quickly cook then blitz to puree).

Once ready, ladle into bowls and garnish with cream or yoghurt, dulse flakes, herbs and some of the pepita seeds.

Store any leftovers in the fridge for later.

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Brothy Pumpkin Soup