Roast Pumpkin and Turmeric Soup 

Hang about! I am totally in love with this bowl of nourishing, Autumnal loveliness. I first made it for my sister when she was feeling a  little under-the-weather and she blinkin loved it! Turmeric has an anti-inflammatory effect on the body and it helps to boost the immune system, perfect for this chilly time of year. I made some tasty sweet potato cubes too, they are delicious 🙂  

 

To make this marvellous bowl of goodness you will need; 1 x pumpkin, 1 x onion, 1 x clove of garlic, 1 x sweet potato, Coyo coconut yogurt, turmeric, paprika, ground cumin and cumin seeds.

Method

Chop pumpkin and sprinkle with a tablespoon of each of the spices and roast until soft. TOP TIP: put a little water in the tray and cover with tim foil to prevent oven-wreckage (sorry mum and dad).

Chop sweet potato into cubes and roast.

Meanwhile, chop onion and garlic and fry until soft and golden with a teaspoon of each of the spices.

Add pumpkin to the mix, cover with gluten-free stock cube in water and simmer for 15 minutes.

Whizz-up and serve with a dollop of creamy coconut yogurt and roasted sweet potato cubes. 

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