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Roasted Pumpkin & Onion Veggie Soup

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

 Half a pumpkin, peeled and roughly chopped
 4 brown onions, roughly chopped
 2 zucchinis, roughly chopped
 2 to 4 cloves of garlic
 <a href="Changing Habits Seaweed Salt" target="_blank">Changing Habits Seaweed Salt to taste
 4 tbsp <a href="Changing Habits Coconut Oil" target="_blank">Changing Habits Coconut Oil for cooking with
 1 tsp Changing Habits Ceylon Cinnamon
 2 carrots, roughly chopped
 2 tsp Changing Habits Turmeric Powder
 A good pinch or two of black pepper
 Homemade broth, the amount will depend on how thick or runny you like your soup
1

Preheat the oven to 180C.

2

Add all the chopped veggies to 2 large baking trays and pour the melted oil all over the veggies and use your hand to rub it all over them evenly.

3

Place the veggies in the oven and roast for 30-40 minutes or until golden brown.

4

When ready, remove from the oven and place them into a large saucepan with the rest of your ingredients. If you like your soup thicker then make sure you don't add too much liquid broth, however if you like a runnier soup just add more.

5

Cook the veggies in the liquid broth until it comes to a simmer. Taste the soup and adjust if needed.

6

Pure the soup with a stick blender until desired.

7

Pour into bowls and top with freshly chopped herbs and you can also serve it with homemade freshly toasted bread with avocado or butter on top.