With their glowing colours, don’t they deserve to be together? You can either roast them or cook them in your casserole. It all depends on your preferences.
- 500g of pumpkin, peeled and chopped
- 2 large sweet potatoes, peeled and chopped
- 1 large onion, chopped
- 2 tbsp of olive oil
- 1 vegetable stock
- 1 tsp of grated ginger
- 1/2 tsp of turmeric
- Salt and pepper to taste
Heat the oven at 180C, coat the chopped pumpking sweet potato and onions with the olive oil. Spread them in an oven sheet and let them cook for 20 – 25 min.
In a blender, add your vegetables, turmeric, ginger, vegetable stock with 500ml of boiling water. Blend until you reach your desired consistency.
Serve with roasted nut or chopped parsley.