Sweet Potato Pumpkin Soup

Preheat the oven to 350 °F.

Peel the sweet potato, core the pumpkin and dice both into approx. ¾ in cubes. Cut the onion into wedges and put everything into a bowl.

• 8.8 oz Pumpkin (w/o seeds)
• 5.3 oz Sweet potatoes (w/o skin)
• 1 Onion, yellow (~ 2.8 oz)

Coarsely 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.

Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.

• 0.7 oz Whole wheat bread
• 1 tsp Olive oil

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

Top the soup with cress, croutons and coconut milk.

• 1 ⁠½ Tbsp Cress
• 2 ⁠½ Tbsp Coconut milk

Enjoy your meal!