Summary

Ingredients

• 600 g Hokkaido pumpkin (se)
• 2 large potatoes, waxy
• 1 shallot (s)
• 1 small parsnip (s)
• 1 carrot (s)
• 5 cloves garlic
• 2 tablespoon maple syrup
• 4 tablespoon cooking oil
• 100 ml coconut milk
• 400 ml vegetable stock
• 0.5 ½ lemon (n)
• 1 small Piece (s) ginger
• 1 pinch (s) chilli
• 1 teaspoon turmeric powder
• 1 pinch (s) nutmeg
• 1 pinch (s) cayenne pepper
• some coriander
• some seeds, mixed
• extra pumpkin seed oil
• some herbs at will

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Instructions

1. 1. Preheat the oven to 200 degrees. Peel and roughly cut the carrots, parsnips and shallots. Wash the pumpkin, cut into thumb-sized pieces and put everything in the oven with the maple syrup, cooking oil and salt for 25 minutes.
2. 2. In the meantime, peel the garlic and place with the chilli in the oven with the vegetables for 10 minutes.
3. 3. Toast the kernels in the pan.
4. 4. Put the vegetables in a saucepan with the broth and coconut milk. Add the ginger, turmeric, nutmeg, coriander seeds and cayenne pepper, puree and simmer over medium heat.
5. 5. Season to taste with salt, pepper and lemon.
6. 6. Garnish and serve.
7. Bon appetit, if you liked it, please link me in your Insta story
8. All the best
9. Your all colors