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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
 Changing Habits Seaweed Salt to taste
 4 tbsp 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 cracked Changing Habits Pepper
 Homemade broth, the amount will depend on how thick or runny you like your soup

Preheat the oven to 180C.


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.


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


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.


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


Pure the soup with a stick blender until desired.


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.

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