Sweet potato curry soup with baked pumpkin wedges

Ingredients for 6 servings:

• 1 Hokkaido pumpkin(s)
• olive oil
• Balsamic vinegar
• Coconut oil
• 2 onions, white
• 5 potatoes
• 5 carrots
• 1 sweet potato(s)
• some ginger
• some turmeric
• 1 shot of pineapple juice or tangerine juice
• salt and pepper
• curry
• chili powder
• Sunflower seeds and pumpkin seeds
• Crema di Balsamic vinegar, vegan

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegetarian, vegan, healthy and delicious

Wash the pumpkin, remove the seeds (save the seeds; they’re great for drying and roasting later!), and cut into thin wedges. Glaze with a little olive oil and balsamic vinegar, and season with salt, pepper, and chili to taste. Bake on a baking sheet at 180-200°C (top/bottom heat) until the pumpkin pieces are soft and tender! For the soup, peel the onions, cut them into strips, and fry them in a pan with coconut oil. Wash the potatoes and carrots thoroughly and cut them into thin slices, skin on (I only use organic ingredients so I can use the skins, and I chop the vegetables as small as possible so they only cook for a short time and retain many of the nutrients). When the onions are nicely browned, add the potatoes and carrots. Pour in enough water to make about 3 liters in total and bring to a boil. Wash and peel the sweet potato, also cut it into thin slices, add it, and cook. When the vegetables are soft, add a little of the juice and season with curry, chili, salt, and pepper. Peel the ginger and turmeric (this works best with a small spoon – it’s best to use kitchen gloves for the turmeric, as it turns a very intense orange), cut into thin slices, and add. Blend the soup with a hand blender until creamy. I like to garnish the soup with a bit of balsamic vinegar, seeds (you can also toast them briefly in a dry pan for more flavor), and, of course, the pumpkin wedges!