Ingredients:
1 lb fresh pumpkin large chunks
8oz sweet potato large chunks
1 large onion in large chunks
1 Tblsp olive oil
1/2 tsp kosher salt
3 cups or more vegetable stock
1/2 cup coconut milk
3 tsp Cajun seasoning
Possible Garnishes:
vegan feta crumbled (about 1/4 to 1/3 cup)
pomegranate seeds
pumpkins seeds
Instructions:
Preheat oven to 375 degrees F.
On a large lined baking sheet lay out pumpkin, sweet potato and onion. Drizzle with olive oil and sprinkle on kosher salt. Stir gently to coat all pieces. Roast in preheated oven for approximately 45 minutes. Check after 30 minutes. Bake until lightly browned and very tender.
Place roasted veggies in a large blender with all remaining ingredients except the garnishes. You could also place in a large pot and use an immersion blender (I used an immersion blender). Blend until smooth. Careful, contents are hot. Test for seasoning.
Soup is ready to eat. I garnished with vegan feta, pomegranate seeds and pumpkin seeds.
Enjoy!!!
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