Honey roasted pumpkin, garlic & ginger soup

Do you know how many pumpkins are thrown away each year when you could be making delicious soups, pies and more? Instead of just using them as decor, let’s honey roast them, blend with an entire garlic bulb and ginger and make this delicious and warming soup! Grab a Klean Kanteen insulated stainless steel canister to take your soup on the go, no spillage, and your soup will stay hot up to 7 hours!

Ingredients:
½ medium size pumpkin, peeled, seeds removed & diced into 1-2 inch pieces
3 skinny carrots, diced
15g ginger, chopped finely
1 garlic bulb (whole)
1 shallot, sliced thinly
1-2 tbsp honey
1 veggie stock cube (I used a vegan bouillon) + 1 cup boiling water
2 tbsp coconut yogurt
salt
oil

1. Preheat your oven to 200c fan. Prep your pumpkin by cutting off the top and bottom, then with a sharp knife, carefully peel the skin (like any veg). Slice and then dice into 1-2inch pieces.
2. Prep your other veg, but leave your garlic whole, just take any excess peel away and chop the top off so the cloves are slightly exposed. Cover the bulb well in olive oil and a pinch of salt, & place into a piece of foil and wrap to seal. If you have a garlic roaster like I do, then just pop it in there.
3. On a baking tray, place your pumpkin, carrot, shallot and cover with a pinch of salt, 1-2tbsp honey and a drizzle of a neutral oil. Toss together.
4. Place your veg tray and garlic in the oven for about 30mins until softened and sweet!
5. In a small pan, sauté your ginger with a little oil, just a couple of mins, until fragrant.
6. Pop all the veg and ginger into your blender and blitz.
7. Pour 1 cup veg stock into the blended veg until desired thickness.
8. Serve up with a swirl of coconut yogurt & toasted garlic & cumin pumpkin seeds!

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