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.
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.