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Colorful, tasteful and flavorful soup made of pumpkin, carrots, onions and turmeric . If you you choose coconut oil instead of olive oil , you will add some velvet punch inside of your soup .

The  ingredients  

  • 1 small sugar pumpkin
  • 1 onion
  • 2carrots
  • 1 turnip or a Half, depending on the size of the vegetable 
  • 2 tsp vegetable oil, coconut or olive oil if you prefer
  • Some roasted pumpkin seeds
  • Salt
  • Pepper
  • Fresh turmeric 

The Recipe

  • Preheat the oven to 205 degrees C (400 degrees F) 
  • Cut the pumpkin into half and remove the seeds.
  • Peel and finely minced the carrots, the onions, the garlic and the turnip . Add some salt, the 2sp of vegetable oil , Roast them until soft to touch.
  • Take a baking dish and place the pumpkin with flesh side down and roast until it is soft to touch (45 minutes).
  • When done remove and let it cool, then put the  pumpkin and all the vegetables and the turmeric in a blender and puree it.
  • Over cool heat simmer the soup in the blender or a sauce pan. 
  • Put in the pumpkin seeds or not
  • enjoy your soup

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