Ingrédients

• 1 medium pumpkin approx. 1 kg
• 1 medium sweet potato approx. 250 g (optional)
• 1 tbsp coconut oil* - can replace with olive oil
• 1 onion chopped
• 2 cloves garlic minced
• a small piece of ginger (15 g) minced
• 400ml coconut milk or cream
• 2 cups vegetable broth 480 ml
• 1 tsp red paprika powder
• ½ tsp turmeric
• 1/2 tsp coriander
• salt and pepper to taste

Directions

• Preheat oven to 200°C
• Halve the pumpkin and scoop out the seeds. Slice each pu quarters. Prick the sweet potato a few times with a fork (if pumpkin quarters and sweet potato with a little olive oil a baking sheet lined with parchment paper. Roast for about 40min, until the flesh is soft.
• Heat the coconut oil in a large pot over medium heat and roast for about 6-8 minutes until translucent. Add the garlic and roast for 1 minute longer while stirring.
• Peel the sweet potato and add along with the pumpkin flesh and spices into the pot. Pour in the broth and coconut milk. Bring to a boil, then reduce heat and simmer for about 5-10 minutes, to give the flavors time to meld
• Remove the soup from heat and either blend this soup in the immersion blender, or transfer to a blender in batches and blend until smooth and creamy. Taste and adjust seasonings if necessary. Add more broth if you prefer a thinner consistency.