Pumpkin Turmeric Soup

Preheat oven to 180C

Place pumpkin and cauliflower on a lined baking tray and spray with coconut oil.

Bake at 180C for 30mins, stirring and turning occasionally (cover with foil if required to avoid burning). Reserve some of the baked cauliflower for decoration and texture if desired.

Sauté garlic, ginger, and onion in a saucepan over medium heat for 5 minutes, using a little veggie stock to avoid sticking.

Add cooked veggies, Turmeric Golden Blend and 2 cups of stock.

Bring to the boil, then reduce heat and simmer uncovered for 15mins for the flavours to meld.

Use a stick blender to blend to your desired consistency, adding more stock as needed.

Season to taste.

Serve with a drizzle of cream, coconut cream or sour cream, chopped coriander or parsley, and some reserved roasted cauliflower.

Unused portions can be frozen, thawed out and reheated as required.