INGREDIENTS

500–700g pumpkin, roughly chopped (butternut pumpkin gives the best results)
1 carrot, roughly chopped
3 garlic cloves, halved
1–2 brown onions, quartered
1 sweet potato, roughly chopped
1 tsp. cumin
1 tbsp. veggie stock
500g hot water
Salt and pepper, to taste
2 tbsp. coconut oil, melted
1 tsp. cayenne pepper (optional).

DIRECTIONS

1. Preheat oven to 180°C.

2. Into a large bowl, add all chopped veggies, melted coconut oil and seasoning. Toss until veggies are well covered.

3. Divide onto 2 large baking trays and bake for 40-45 minutes.

4. Into a food processor add all roasted veggies. Blitz until puree consistency.

5. Gradually add water and stock mixture to the puree until desired consistency.

6. Season with salt and pepper.

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