500g pumpkin, quartered, rinse the seeds
2-3 parsnips, scrubbed
1 onion, peeled and quartered
2 tbsp coconut oil, melted
750ml water, or homemade vegetable broth
1/2 tsp paprika
1 tsp freshly grated ginger
15 drops liquid amino acids
- Preheat the oven to 200°C. Toss the vegetables and seeds in the coconut oil and roast for 30 minutes.
- When cooled, scoop out the pumpkin flesh from the skins, roughly chop the parsnips and onion and add to stockpot with the remaining ingredients. Reserve the crispy seeds for garnish.
- Bring to a boil, then cover and simmer for 20 minutes. Blend or puree until smooth.