Roasted Spiced Pumpkin soup

For the roast pumpkin

1 medium to large butternut pumpkin, cubed 
2 teaspoons Mount Zero Pink Lake Salt with Sea Kelp
1-2 teaspoons black pepper
½ teaspoon cayenne pepper
2 teaspoons mixed herbs
Mount Zero Extra Virgin Olive Oil to coat

For the soup

750-1000ml broth (bone broth, chicken broth or vegetable based broth)
1-2 cups water (if needed to thin out)
½-1 cup Mount Zero Biodynamic Soup Mix
2 small brown onions, diced
4-5 cloves of garlic crushed and finely diced
1 tablespoon freshly grated ginger
3-5 teaspoons turmeric
3-4 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons black pepper (to taste)
4-6 teaspoons Mount Zero Pink Lake Salt with Sea Kelp (to taste)
2-3 tablespoons coconut sugar (to taste)
½ teaspoon cayenne pepper

Preheat your oven to 190-200 degrees celsius fan-forced.

In a large baking tray, combine the pumpkin pieces with the salt, pepper, herbs and spices. Coat evenly with the extra virgin olive oil; mix until well combined. Roast the pumpkin for 30-40 minutes. Less cooking time if the pieces are cut smaller.

In a large pot, sauté the brown onions and garlic until fragrant. 

Add in the roasted pumpkin and coat evenly with the ginger, turmeric, cumin, coriander, black pepper, salt, coconut sugar and cayenne pepper.

Add in the soup mix, stirring thoroughly. Pour in the broth, and water (if needed). Bring to boil and then reduce to a simmer, cooking for about an hour. 

Using a blender or stick blender, blend the soup til smooth. Keeping in mind, turmeric can stain, therefore if using a blender, you may want to mix in the turmeric after the soup has been blended - in the next step.

Gently pour the soup back into a pot, simmer, taste and season extra if needed.

Serve with Mount Zero Egyptian Dukkah and a drizzle of extra virgin olive oil.