Roasted Pumpkin Soup

Preheat the oven to 350 °F.

Dice the pumpkin into approx. ¾ in cubes. Peel and chop the carrot. Cut the onion into wedges and put everything into a bowl.

• 8.8 oz Pumpkin (w/o seeds)
• 1 Carrot (~ 3.4 oz)
• 1 Onion, yellow (~ 2.8 oz)

Finely chop the garlic and ginger and add to the bowl.

• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)

Add the canola oil and the spices listed below to the bowl and mix thoroughly with a spoon.

• 1 tsp Canola oil
• ½ tsp Cumin, ground
• ½ tsp Cinnamon, ground
• 1 pinch of Crushed pepper
• Salt

Line a baking tray with parchment paper, spread the vegetables evenly on top and bake for approx. 20 minutes until the veggies are golden brown.

Heat the vegetable broth in a pot over medium heat. Add the roasted vegetables and blend with an immersion blender. Season with salt and pepper.

• 1 cup Vegetable broth
• Salt
• Black pepper

Coarsely chop the chives.

• 1 bunch of Chives, fresh or frozen (~ ½ cup)

Top the soup with the chives, pumpkin seeds and coconut milk.

• 1 Tbsp Pumpkin seeds
• 2 ⁠½ Tbsp Coconut milk

Enjoy your meal!