For the roast pumpkin
1 medium to large butternut pumpkin, cubed
2 teaspoons MZO Pink Lake Salt with Sea Kelp
1-2 teaspoons black pepper
½ teaspoon cayenne pepper
2 teaspoons mixed herbs
MZO Extra virgin olive oil to coat
For the soup
750-1000 ml broth (bone broth, chicken broth or vegetable based broth)
1-2 cups water (if needed to thin out)
½ - 1 cup MZO 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 MZO Pink Lake Salt with Sea Kelp (to taste)
2-3 tablespoons coconut sugar (to taste)
½ teaspoon cayenne pepper