I think this soup can be eaten at any time of year, but it is particularly lovely in the colder months. It’s easy to digest, bursting with vitamins, plus it can be made vegan or vegetarian friendly too.
In order to better absorb the carotenoids (vitamin A precursors) from the pumpkin, sweet potato and carrots you will need to have a source of fat. This could be in the form of coconut milk, olive oil, or fat from the bone broth so don’t skimp on the fat!
I encourage you to experiment with the vegetables and see what you have in the pantry. Have fun, taste and see what works for you, but don’t leave out the thyme, cumin or salt as these ingredients provide the flavour combination that is sooo good!
- Serving size - 1-2 cups
- Dairy free
- Gluten free
- Half a jap pumpkin, or a whole butternut pumpkin (squash)
- 2-3 parsnips (mini or standard sized)
- 2-3 carrots
- 1 small sweet potato
- Spring onion tops (the green bit)
- Fresh thyme (a few sprigs)
- Ground cumin to taste (a couple of teaspoons)
- Salt to taste (a couple of teaspoons)
- 2-4 cups of almond milk/coconut milk/bone broth/vegetable broth or a combination of these
- Extra water if needed
- In the oven roast a couple of trays of the roughly chopped vegetables for 45min to 1 hour on a moderate heat until soft and a little crispy.
- You can do the next step when the vegetables are straight out of the oven or when they have cooled.
- Add some of the roast vegetables to a blender or food processor and add a few spring onion tops, fresh thyme, ground cumin and salt.
- Then add your liquid of choice – almond milk/coconut milk/bone broth/vegetable broth and then add a little water gradually if it is too thick and remember to taste as you go.