Ingredients (Serves 6):
  • 750g pumpkin, peeled, seeded and cubed (keep the seeds for either roasting or pumpkin nut milk)
  • 2 peppers chopped
  • 2 onions, cut into wedges
  • 2 1/2 tablespoons coconut oil
  • 1 large sweet potato, sliced
  • 1 litre water
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 lemon squeezed (optional)
  • 1 teaspoon ground black pepper
  • Chives
  • Spring onions
  • Salt to taste
  • Coconut cream (optional)


  1. Preheat oven to 220 C / Gas 7.
  2. Place pumpkin, peppers and onions in a baking dish or roasting tin. Drizzle with coconut oil.
  3. Bake in preheated oven 40 minutes, until they are soft, don't let them overcook and turn black.
  4. In a large saucepan over medium heat, bring water to the boil. Cook the sweet potato in simmering water until soft, about 15-20 minutes (a knife should easily pierce).
  5. Combine the sweet potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Be careful not to overload the blender, if necessary do two blends.
  6. Return the blended mixture to the pan over low heat and add turmeric, cumin, lemon, pepper and salt.
  7. Heat gently; serve and garnish with finely diced chives and spring onions.