List of Ingredients
  • 1 small pumpkin
  • 1 medium sweet potato
  • 6 tablespoons of olive oil
  • Salt 
  • Black pepper  
  • 1 medium onion
  • 2 cloves of garlic
  • 2 medium carrots
  • 1 ½  inch piece of ginger
  • 1 teaspoon of ground coriander
  • 1 ½  teaspoons of paprika
  • 14 ounces of unsweetened coconut milk
  • 4 cups of vegetable broth
  • 1/2 cup of pepita seeds
  • 1 tablespoon of chopped parsley
  • Preheat the oven to 425°.
  • Peel and cut the pumpkin and sweet potato into roughly 1-inch pieces and set aside
  • Chop the onion and mince the garlic.
  • Peel and thinly slice the carrots and ginger. 
  • On a large baking sheet, arrange the pumpkin and sweet potato and drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of black pepper and roast until tender (45 minutes).
  • In a large skillet over medium-low heat, heat 2 tablespoons of oil and add the onion.
  • Cook until the onions are soft (5 minutes) and add the garlic, carrots, ginger, coriander, paprika, and 1 teaspoon salt. Cook until tender (8 minutes). 
  • Add the coconut milk and broth and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
  • Heat the remaining 2 tablespoons of olive oil over medium heat. Once the olive oil is hot, add the pepitas and toast until golden. Remove the pepitas from heat and stir in the parsley, ½ teaspoon of salt, and ½ teaspoon of black pepper. 
  • Divide the soup and vegetables in half and use a blender to mix the soup and the roasted vegetables until smooth.
  • Garnish with the toasted pepita mixture before serving.