This is a soup I like to call “autumn in a pot.” Not only is it delicious, and moreish, but it is easy to make and filled with anti-oxidants and Vitamin A; the perfect combination to boost your immune system in a tasty way.
2 cups pumpkin (you can use 1 can of pumpkin, but make sure it is pure pumpkin and not the kind used for pies)
2 cups carrots
2 cups butternut squash
2 cups sweet potato
6 cloves of garlic, peeled, leaving whole
1 small Vidalia (or sweet) onion, chopped
3 sprigs of fresh rosemary
Extra virgin olive oil
1/2 cup unsweetened orange juice
Broth: Your choice, you can use vegetable, chicken, beef, or if you don’t have broth on hand you can use water
1.5 tsp. ground turmeric
1.5 tsp. ginger, ground
salt to taste
Preheat oven to 450F
Lay all the vegetables and garlic on a baking sheet and drizzle with olive oil, and sprinkle with salt.
Lay a few sprigs of fresh rosemary on top of the vegetables
Roast for 30 – 40 minutes (until you can pierce the vegetables easily with a fork)
Once roasted, remove the rosemary, add all the vegetables into a large pot, and then add your stock (or water), enough to cover all the vegetables.
Add the seasonings (turmeric, ginger).
Bring to a low boil, then immediately turn the heat down and simmer for one hour.
After an hour of cooking, stir in the orange juice, and taste. This is where you check if you need to add more salt.
Simmer for another 30 minutes.
Using a Vita-Mix, or Blender, or hand blender, blend the soup.
Blend until you achieve a smooth consistency, and stir.
Spoon into bowls and top with your favourite toppings.
Roasted pumpkin seeds
Any of your favorite nuts or seeds
Drizzle with Greek yogurt, plain yogurt, or sour cream