Cooking time: 40 min
The pumpkin and carrot is loaded with beta-carotene (that’s the beautiful, bright orange pigment) which converts to vitamin A and the pepitas are rich in zinc – two very important immune supportive nutrients. ✔️
1 whole butternut pumpkin
2 cups organic vegetable stock (could use filtered water)
1/2 cup coconut milk
1 tsp fresh turmeric
1 tsp fresh ginger
Salt and pepper
Preheat oven to 180 degrees. Line a baking tray with baking paper. Add chopped pumpkin and carrot and add a drizzle of oil. Add a pinch of salt. Roast for 25 min or until lightly golden and cooked through.
While that’s roasting finely chop turmeric and ginger, set aside. In a saucepan bring the vegetable stock to a boil and simmer. Lightly toast pumpkin seeds on a pan.
Once veggies are cooked add them to heat stable blender (I used my vitamix). Or you can use a stick blender. Add the turmeric and ginger, vegetable stock and coconut milk. Add a little more salt and pepper if you like. Blend and serve garnished with parsley and pumpkin seeds. Yum yum!