Roasted Pumpkin, Sweet Potato and MISO Soup

Roasted Pumpkin, Sweet Potato & Miso Coconut Soup. It’s a great one for winter.

I find roasting the veg brings out more caramel flavours. Pumpkin and sweet potato are rich in beta carotene which is perfect to support our immunity this time of year.

The coconut milk is a good source of fat to add to these veggies to allow the fat soluble vitamins to absorb in the body. Bone broth to repair the gut and small hit of protein.

The miso adds that probiotic rich umami flavour and zinc rich pumpkin seeds to finish which help with so many functions in the body from immunity to skin repair to memory.

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1 leek, washed & roughly chopped

800g sweet potato, chopped into cubes

600g butternut pumpkin, chopped into cubes

4-5 garlic cloves, peeled and roughly chopped

270ml Ayam coconut cream

Apple cider vinegar

2.5 cups broth or stock

1 tbsp organic miso paste

Salt and pepper

Couple of handful of pepitas

Small pinch of cumin

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Preheat oven to 180C

Prep all of your ingredients

Place in large roasting tin, drizzle with good amount of olive oil, toss to coat

Place in oven for 35-40 mins, until soft when prodded with fork, remove from oven.

Transfer veg into large saucepan, add coconut, broth and bring to the boil then down to a simmer. Add more water if needed to thin down.

Season with 2 tbsp apple cider vinegar, miso. Then season to taste with salt and pepper

Take off heat and blend well with a whizz stick. Set aside.

In a small frying pan heat add pepitas and very small pinch of cumin powder and heat over medium-high heat, tossing regularly, until slightly browned and toasted, just before they are ready add a pinch of salt, toss and set aside in small bowl.