roasted spiced pumpkin soup

Read more about our Mount Zero Hero, Karen Chau in our blog section!

Author

Karen Chau - Heal'r

Servings

6

Ingredients

• 1 medium to large butternut pumpkin, peeled and cubed
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• ½ tsp cayenne pepper
• Mount Zero Organic Extra Virgin Olive Oil, to coat
• 2 small brown onions, diced
• 4-5 garlic cloves, finely chopped
• 1 tbsp freshly grated ginger
• 3-5 tsp ground turmeric
• 3-4 tsp ground cumin
• 2 tsp ground coriander
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste
• 2-3 tbsp coconut sugar
• ½ tsp cayenne pepper
• ½-1 cup Mount Zero Biodynamic Soup Mix
• 750-1000ml broth (bone broth, chicken broth or vegetable based broth)
• 1-2 cups water, if needed to thin out
• Mount Zero Egyptian Dukkah, to garnish
• Drizzle of Mount Zero Organic Extra Virgin Olive Oil, to garnish

Directions

1. Preheat your oven to 190-200 degrees Celsius, fan-forced.
2. In a large baking tray, combine the pumpkin pieces with the pink lake salt, pepper and spices. Coat evenly with olive oil and mix until well combined.
3. Roast the pumpkin for 30-40 minutes, or until fork tender.
4. In a large pot, sauté the brown onions and garlic until fragrant. 
5. Add in the roasted pumpkin and coat evenly with the ginger, turmeric, cumin, coriander, black pepper, salt, coconut sugar and cayenne pepper.
6. Add in the soup mix, stirring thoroughly. Pour in the broth, and water (if needed). Bring to boil and then reduce to a simmer, cooking for about an hour. 
7. Using a food processor or stick blender, purée the soup until smooth.
8. Gently pour the soup back into a pot, simmer and check for seasoning.
9. Serve with a sprinkle of Egyptian dukkah and a drizzle of olive oil.